I 
I 



THE 

Dewey Cook Book. 



COMPILED BY THE 



WOMEN OF THE AUXILIARY 

TO THE 



Young Hen's Christian Association, 

MONTPELIER, VERMONT. 



"He who hath guests and gives no personal attention to the meal 
prepared for them, is not worthy to have friends." — Brillat-Saverin. 




MONTPELIER, VT.: 

ARGUS AND PATRIOT PRESS. 
1899. 



Library ot Congress 




2010 497352 



CONTENTS. 



Bread, Breakfast and Tea Cakes, 

Doughnuts and Fried Cakes, 

Eggs, - - - - - 

Salads, - 

Soups, - 

Fish and Oysters, 

Meats, Hot and Cold, 

Entrees, - 

Pies, - 

Hot Puddings and Sauces, - 

Cold Puddings, Fancy Dishes and Ices. - 

Cake, - 

Cookies, - 

Preserves, - - - 

Pickles, - 

For the Chafing Dish, 

Beverages, - 

Candy, - 

Suggestions, - 



Table of Weights and Measures. 



4 saltspoonfuls of liquid 
4 teaspoonfuls of liquid 

3 teaspoonfuls of dry material 

4 tablespoonfuls of liquid 
2 gills 

16 tablespoonfuls of liquid 
12 tablespoonfuls of dry material 
4 cups of liquid 

i rounded tablespoonful of butter 

1 rounded tablespoonful of sugar 

2 rounded tablespoonfuls of flour 
2 rounded tablespoonfuls of ground 

spice 
4 cups of flour 
2 cups of solid butter 
%, cup of butter 

2 cups granulated sugar 
2\4» cups of powdered sugar 

3 cups of meal 
i pint of milk or water 
i solid pint of chopped meat 
9 large eggs, io medium eggs 

A speck of cayenne pepper is what you can take up on 
the point of a pen knife. 

A pinch of salt or spice is about a saltspoonful. 
A piece of butter the ''size of an egg 11 is equal to 3 table- 
spoonfuls of melted butter and weighs 2 ounces. 

A tablespoonful of melted butter is measured after melting 
A tablespoonful of butter melted is measured before melting. 



equals 1 teaspoonful. 

i tablespoonful. 
1 '* 

>2 giH» or 14 cup. 
1 cup or % pint. 
1 cup. 
1 cup. 
1 quart. 
1 ounce. 
1 ounce. 
1 ounce. 

1 ounce. 

1 pound or 1 quart. 
1 pound. 
^ pound. 
1 pound. 
1 pound. 
1 pound. 
1 pound. 
1 pound. 
1 pound, 
you can take 



BREAD, BREAKFAST AND TEA 
CAKES. 



"For Ignorance, now, there's no further excuse 
So, a truce to the jokes, and the scorn and abuse, 
Which have freely been showered on each young- 
woman's head, 
When first starting- in life to make biscuit or bread." 

H. MacDonald. 

Old Virginia Yeast. 

% pint hops. i gill sugar. 

2 qts. cold water reduced to 3 1 gill salt. 

pints by boiling. pint yeast. 

1 pt. boiled and mashed Irish 

potatoes. 

Tie the hops loosely in a muslin bag and boil them in 
the two quarts of cold water. Boil and mash the 
potatoes very smooth, work into them the sugar and 
salt, moistening gradually with the hop tea, until all is 
mixed and perfectly smooth. Leave until tepid, then 
stir in the yeast. Put in a covered crock or bowl to 
work. Keep at an even temperature of about 72 0 . In 
twenty-four hours you will see little bubbles on the top. 
Bottle and keep in a moderately warm place. Two 
kitchen spoonfuls of this yeast to each quart of flour. 
It is well to stir this yeast occasionally while it is work- 
ing. Shake well before using. 

MISS ALICE NEWELL. 



s 



THE DEWEY COOK BOOK. 



Brown Bread* 



2 cups common corn meal or 
i % cups yellow corn meal. 
)^ cup molasses. 
2 cups good sour milk, 
i teaspoonful salt. 



% cup graham flour. 
X cup rye meal. 
% cup sugar, 
i teaspoonful soda, 
i egg. 



Steam four hours. 



MISS M. ~D. WHITE. 



Brown Bread, 



i cup molasses, 
i cup rye meal, 
i egg — salt. 



2 cups sour milk. 
2 cups Indian meal. 



Steam three hours and brown half hour in oven. 

k. h. w. 



Brown Bread, 



I cup sour milk. 
I cup graham flour, 
i cup Indian meal, 
i teaspoonful soda. 



i cup sweet milk, 
i cup rye meal. 
% cup moiasses. 
Salt. 



Steam three hours and dry fifteen minutes in the oven. 



Brown Bread* 



cup molasses. 



3 cups rye meal, 
i heaping teaspoonful soda. 

Steam for six hours. 



I quart sour milk. 
3 cups Indian meal. 
Salt. 



MRS. GEO. W. WILDER. 



Oatmeal Bread. 



I cup oatmeal. 

I tablespoonful lard. 

K cup sugar. 



i pint boiling water. 

% yeast cake. 

3^ teaspoonful soda. 



Scald the oatmeal with boiling water, add a pinch of 
salt and wheat flour to make a stiff batter. Rise over 
night. 



MRS. C. A. SPARROW. 



BREAD. 



9 



Raisin Bread. 



I pint milk. 
3^ yeast cake. 



% cup sugar. 

i cup seeded raisins. 



Make a sponge and set it to rise adding the chopped 
raisins after the sponge has risen. Add flour enough 
to knead, shape into a loaf, rise again and bake. 

MRS. c. L. SMITH. 



Coffee Bread. 



3 cups bread sponge. 
2 tablespoonfuls sugar. 



j % cup butter. 
I 1 e gg — sart - 



Roll about three quarters of an inch thick, spread with 
bits of butter, sprinkle with sugar and cinnamon, and 
cut any shape desired. Bake twenty minutes. 



DICKINSON. 



Corn Bread. 



i cup corn meal. 

I cup sweet milk. 

3 tablespoonfuls melted butter. 

i teaspoonful soda. 

Mix in the order given, 
thirty minutes. 



1 cup wheat flour. 
% cup sugar. 

2 teaspoonfuls cream of tartar. 
3^' teaspoonful salt. 

Bake in shallow pan about 



MISS ELLA M. BAILEY. 



Corn Bread. 



i cup corn meal, 
i cup milk. 

1 tablespooful melted butter. 

2 teaspoonfuls baking-powder. 



i cup flour. 

1 e gg- 

2 tablespoonfuls sugar, 
i teaspoonful salt. 



Mix flour, salt and sugar. Add the milk to the beaten 
yolk and stir this into the dry mixture. Add the white, 
beaten stiff, and bake in hissing hot gem pans thirty 
minutes. 

MRS. INEZ B. MOULTON. 



lO 



THE DEWEY COOK BOOK. 



Com Bread. 



2 cups sour milk. 

i cup flour. 

i teaspoonful soda. 



i cup corn meal. 

I small half cup sugar. 

% teaspoonful salt. 



Mix in the order given and bake. 



MKS. ALMA SMITH , 



Corn Cake* 



\% cups corn meal. 
% cup sugar. 
% cup sour cream. 
% teaspoonful salt. 



1 egg. 

I cup sour milk. 

1 even teaspoonful soda dis - 

solved in a little milk. 

2 tablespoonfuls flour. 



The soda should be added last, 
about twenty minutes. 



Bake in a hot oven 



MRS. J. A. DE BOEE. 



Johnny Cake. 

One tumbler of corn meal, one tumbler of flour, one 
half a cup of sugar, a little salt, and two teaspoonfuls of 
Royal baking powder. Wet very moist with milk and 
bake. 

MRS. F. H. MERRILL,. 



Muffins. 



1 pint pastry flour. 

2 tablespoonfuls melted butter. 
2 teaspoonfuls cream of tartar. 



I i egg, beaten light. 

i cup sweet milk. 
I i teaspoonful soda. 



Bake in a moderate oven in muffin rings. 



MRS. CHARLES H. MORE. 



Muffins. 



4)2 cups flour. 
1 egg. 

% cup butter. 

3 teaspoonfuls baking powder. 



1% cups sweet milk. 
2 tablespoonfuls sugar. 
% teaspoonful salt. 



BREAKFAST AND TEA CAKES. 



I I 



Breakfast Muffins* 



i% cups flour. 

2 heaping teaspoonfuls baking 

powder. 
% cup sugar. 



{ pint milk, 
eggs. 

j cup melted butter, 
teaspoonful salt. 

MRS. EDWARD DEWEY. 



Parker House Rolls. 

Pour one pint of scalded milk on one tablespoonful 
each of butter and sugar and one teaspoonful of salt. 
When lukewarm, add one cake of yeast dissolved in a 
little lukewarm water. Add three cups of flour and 



beat well. Let it rise over night, 



if mixed in the 



morning, about three hours. Then add from two to 
three cups of flour, or enough to knead it, and knead 
half an hour. Let it rise in the bowl, shape into rolls, 
rise again and bake as usual. 

MISS KATE KEMPTON. 

Ginger Puffs. 



i egg. 

3^ cup sugar. 

i teaspoonful ginger. 

3^ cup hot water. 

Cook in hot gem pans. 



% cup molasses. 
3^ cup butter. 

1 teaspoonful soda. 

2 cups flour. 



MRS. FRANK SHERBURNE. 



2 cups thick sour milk. 
2 tablespoonfuls butter. 
I teaspoonful soda. 



Gems. 



j 2 cups entire wheat flour. 
. 2 tablespoonfuls sugar. 
! % teaspoonful salt. 



Bake fifteen minutes in hot, well buttered gem pans. 
Sour cream may be used in place of the butter, and one 
tablespoonful each of sugar and molasses instead of all 
sugar. 



12 



THE DEWEY COOK BOOK. 



Old Fashioned Sally Lunn* 

Scald a pint of milk and when it reaches boiling point 
remove from the tire and add two tablespoonfuls of 
butter. Beat four eggs, add to the milk when it is luke- 
warm. Add two tablespoonfuls of sugar, one teaspoon- 
ful of salt, and half a cake of compressed yeast dissolved 
in two tablespoonfuls of warm water. Sift a quart of 
flour into a large bowl and pour the above mixture into 
the center of the flour. Work all smooth lv together, 
beat for five minutes, cover and set to rise. Then beat 
again, pour into a baking pan, let it rise to twice its 
bulk. Bake in a moderate oven three-quarters of an 
hour. When browning cover it with paper for a 
quarter of an hour. A favorite Xew England tea cake. 

MISS LUCY BRADSHAW. 

Breakfast Cake* 

i cup sugar. I 2 cups milk. 

1 quart flour. % cup melted butter. 
3 eggs. I 1 teaspoonful soda. 

2 teaspoonfuls cream of tartar. | % teaspoonful salt. 

Bake twenty minutes. 

AEISS LUCY BRADSHAW. 

Baking; Powder Biscuit* 

To one teacupful of sweet milk add one tablespoon- 
ful of melted butter and flour enough to make quite stiff 
batter. Add two teaspoonfuls of baking powder and 
a half teaspoonful of salt to the flour. Stir well to- 
gether and drop from a spoon on a biscuit tin. Bake 
in a quick oven. This quantity will make ten biscuits. 

MRS. J. W. CLARK. 



BREAKFAST AND TEA CAKES. 



r 3 



Blueberry Breakfast Cake* 

% cup sugar. 3l> CU P butter. 

1 cup berries, washed, dried 3 cups flour. 

and floured. 1 egg. 

2 teaspoonfuls baking-powder. 1 cup milk. 
3^ teaspoonful salt. 

Mix the salt, baking powder, and sugar with the 
flour. Rub in the butter, add the milk and the flour. 
Lastly stir in the berries. Bake in a shallow pan about 
half an hour. 

MES. H. M. O'DELL. 

Blueberry Cake* 



1 cup sugar. 

3 teaspoonfuls baking-powder. 
3 tablespoonfuls melted butter. 
1 pint blueberries, well floured. 



3 cups flour. 

% teaspoonful salt. 

1 cup sweet milk. 

MRS. HEXRY COLTON. 



DOUGHNUTS AND FRIED CAKES 



Plain Doughnuts* 



i even teaspoonful salt, 
i pint flour. 



1 cup sweet milk. 

2 teaspoonfuls melted lard. 
2 teaspoonfuls baking powder. 

Mix flour, salt and baking powder. Add milk and 
lard. Roll about an inch thick and fry in hot lard. 



MBS. C. H. H EATON. 



Raised Doughnuts* 



I pint sweet milk. 
I cup sweet cream (or sour 
sweetened with soda). 



i tablespoonful salt. 

% cake yeast. 

Flour to make stiff as bread , 



Rise over night. In the morning turn out on the 
board but do not knead. Cut off in strips, twist, and 
fry. 



MRS. T. C. PHLNNEY. 



Plain Doughnuts* 

egg, broken, not beaten into I 2 cups flour. 



the milk. 



cup 



milk. 



1 even tablespoonful sugar. 
1 teaspoonful melted butter. 
% teaspoonful salt. 



2 even teaspoonfuls baking- 
powder. 

Mix and roll about half an inch thick, cut out and 
fry in deep fat. 

MRS. J. A. DE BOER. 



FRIED CAKES. 



!5 



Doughnuts. 

1 egg. I cup sugar. 

6 teaspoonfuls melted lard. i cup sweet milk. 

2 teaspoonfuls cream of tartar. % teaspoonful salt, 
i teaspoonful soda. A little nutmeg. 

Add flour enough to make a stiff dough. 

MRS. K. C. CHAPMAN. 



Doughnuts* 



i even teaspoonful salt, 
i pint flour. 



1 cup sw^et milk. 

2 teaspoonfuls melted butter. 
2 teaspoonfuls baking-powder. 

Into the flour stir the baking powder, then stir all 
together. Roll a little less than an inch in thickness, 
cut and fry in hot lard. 

MES. C. H. HEATON. 

Raised Sweetened Doughnuts* 

Scald half a pint of milk, add four tablespoonfuls of 
cold water, one teaspoonful of salt, half a cup of yeast, 
and flour enough to make a thin batter ; let it rise over 
night. In the morning add two well beaten eggs, one 
cup of sugar, one teaspoonful of soda, and flour enough 
to roll out. Put in a greased dish and when light, turn 
out and cut into circles, without moulding. Let them 
rise on a board until very light, two or three hours. 
Fry and roll in powdered sugar. 

MRS. W. A. BRIGGS. 



Indian Meal Crullers. 

2 cups sugar. 2 cups Indian meal. 

2 cups sweet milk. 2 cups flour. 

2 teaspoonfuls salt. \% teaspoonfuls soda. 

3 teaspoonfuls cream of tartar. )4 a nutmeg. 



i6 



THE DEWEY COOK BOOK. 



Sift the flour, Indian meal and cream of tartar to- 
gether. Add sugar and nutmeg. Dissolve the soda in 
the milk and mix all together. 



MISS J. M. HOUGHTON. 



Corn Fritters. 



i pint grated corn. 

i tablespoonful melted butter. 

% cup milk. 



cup flour. 
% teaspoonful baking-powder. 

1 teaspoonful salt. 

2 eggs. 

Sift together the flour, baking powder and salt. Mix 
the grated corn, butter and milk, add the prepared flour 
and lastly the well-beaten eggs. Fry in hot lard. 



MRS. FRANK SHERBURNE. 



Corn Fritters. 



i pint grated corn, 
i teaspoonful salt, 
i egg. 



I cup flour. 

A 'dash of black pepper. 
% cup milk. 



Fry by the spoonful, like fritters, in boiling lard. 

MRS. INEZ B. MOULTON. 

Tomato Fritters. 

Cook one can of tomatoes with six cloves, three 
slices of onion and two tablespoonfuls of sugar for 
twenty minutes. Strain and season with one teaspoonful 
of salt and one saltspoonful of pepper. Melt two table- 
spoonfuls of butter, add two heaping tablespoonfuls of 
cornstarch, stir and pour into the hot tomato. Cook 
three minutes. Add one beaten egg, remove from the 
fire and pour into a shallow dish to cool. Cut into 
strips, dip in egg and cracker crumbs, and fry in deep 
lard. Have the lard so hot it will brown a piece of 
bread in forty seconds. 

MRS. HARRY COLTON. 



r 



FRIED CAKES 



Waffles* 



I pint milk. 

i tablespoonful melted butter. 
34 teaspoonful soda, dissolved 
in a little water. 



34 yeast cake. 
2 eggs. 

3 o teaspoonful salt. 



Mix at night the milk, yeast and salt, adding flour 
enough to make a batter as stiff as tor pancakes. In 
the morning add the eggs well beaten, melted butter and 
soda. 

MBS. C. H. BALDWIN. 

Waffles. 

I cup sour cream. 3^ CU P sour milk. 

4 e gS s - 1 teaspoonful soda, 

i teaspoonful salt. Flour. 

Mix and add flour enough to make a little stiffer than 
for griddle cakes. 

MISS M. D. WHITE. 

Buckwheat Griddle Cakes* 



1 quart lukewarm water. 

2 teaspoonfuls molasses, 
i teaspoonful salt. 



3^ cup melted butter. 
% cup yeast or 34 compressed 

yeast cake. 
% teaspoonful soda. 

Dissolve the soda in a very little water and add to 
other ingredients just before frying. The molasses 
makes the cakes brown nicely. Sponge twelve hours 
before using. 

MBS. J. A. DE BOEB. 

Wheat Griddle Cakes* 



2.%, cups flour before sifting. 

% teaspoonful salt. 

2 tablespoonfuls melted butter. 



1 pint milk. 

3 even teaspoonfuls baking 

powder. 
1 egg. 



Break the egg into the batter and beat all well to- 
gether. Fry on a hot griddle. 



MBS. J. A. DE BOEB. 



EGGS. 



Stuffed Eggs. 

Cut in halves six hard boiled eggs. Mash the 
yolks. Mix thoroughly two spoonfuls of bread crumbs 
with two spoonfuls of cream, add one spoonful of 
chopped capers, one half teaspoonful vinegar and a little 
salt. Mix this with the mashed yolks of the eggs. Fill 
the half whites with the mixture, garnish with parsley 
and serve. 

MRS. E. P. SMILIE. 

Deviled Eggs* 

Boil hard the desired number of eggs. When cold 
remove from the shells, divide the eggs in halves, take 
out the yolks and rub them smooth in a bowl, adding 
to taste salt, pepper, mustard, and a little melted butter. 
Fill the whites with this mixture and place on crisp 
lettuce leaves. Serve with or without a mayonnaise 
dressing. 

MRS. INEZ B. MOULTON. 

Stuffed Eggs. 

Boil six eggs twenty minutes. Remove the shells 
and cut the eggs carefullv lengthwise. Take out the 



EGGS. 



*9 



yolks. To one cup of chicken, chopped very fine and 
seasoned highly with chopped parsley, salt and cayenne 
pepper, add the yolks which have been grated. Cook 
one-half of a cup of bread crumbs in three tablespoon- 
fuls of milk to a smooth paste. Mix with the chicken 
and egg. Cover each half of an egg thickly with this 
force meat, place on a buttered dish and bake until 
lightly browned. Arrange on a hot platter with a 
cream sauce poured around them. Garnish with 
parsley. 

MRS. J. C. HOUGHTON. 

Omelet. 

Mix the beaten yolks of six eggs, one cup of milk, 
one tablespoonful of flour and a pinch of salt. Add the 
beaten whites of the eggs. Have a buttered pan very 
hot, pour in the mixture and bake in a quick oven five 
minutes. 

MRS. HENRY OOLTON. 

Beauregard Eggs. 

Put four eggs into a sauce pan of boiling water, cover 
and set on the back of the range, not allowing the water 
to boil, let them stand about half an hour, then drain 
and cover with cold water. When the eggs are cold 
remove the shells and chop the whites rather fine. Cut 
slices of bread to resemble the petals of a daisy, toast 
and arrange on a plate to simulate a daisy. Have ready 
a sauce made with two tablespoonfuls of butter, two 
tablespoonfuls of flour, a scant quarter of a teaspoonful 
of salt, and three quarters of a cup of milk. Add the 
chopped whites to the sauce, and after it has been re- 
heated, spread this mixture on the toast. Press the 



20 



THE DEWEY COOK BOOK. 



yolks through a sieve into the center of the dish, set 
in the oven for a few minutes, then serve. garnished with 
parsley. 

MRS. HIRAM CARXETON. 



SALADS. 



Mayonnaise Dressing. 

Four heaping tablespoonfuls of melted butter, with 
one heaping tablespoonful of flour, added when hot and 
stirred until smooth. Add one cup of milk, two eggs 
beaten light, one teaspoonful of mustard, one-half tea- 
spoonful of salt, a dash of red pepper, two tablespoon- 
fuls of sugar and one-half a cup of vinegar. Mix well 
together, put in a double boiler and heat until it thickens, 
stirring all the time. 

MRS. J. W. CLARK. 

Mayonnaise Dressing* 

3 eggs. 3 tablespoonfuls butter. 

1 teaspoonful salt. i teaspoonful pepper. 

2 tablespoonfuls sugar. i teacupful vinegar. 

i teaspoonful mixed mustard. 6 tablespoonfuls sweet cream. 

Mix in a bowl and place over steam, stirring con- 
stantly until thick like a custard. 

MRS. D. S. WHEATLEY. 

Boiled Salad Dressing. 

Melt one tablespoonful of butter in a sauce pan, add 
one tablespoonful of flour ; cook together until frothy, 
but not brown ; add gradually a half cup of vinegar 



22 



THE DEWEY COOK BOOK. 



and continue cooking until the mixture thickens, then 
remove from the stove. Mix thoroughly one teaspoon- 
ful each of salt, sugar and mustard, add a few grains of 
cayenne and stir into the vinegar sauce, stirring until 
smooth. Heat one cup of milk in a double boiler, add 
the yolks of two eggs, well beaten, mix well and cook 
like a custard, stirring all the time. When slightly 
thickened remove the upper boiler and gradually mix 
the custard with the vinegar sauce. Beat it with an 
egg beater until smooth and strain before it cools. Put 
it away in glass jars closely covered, and it will keep 
for weeks in a cool place. 

MRS. HARRY COLTON. 

Salad Dressing* 

i scant tablespoonful flour. i egg. 

j scant tablespoonful mustard. i cup vinegar. 

1 scant tablespoonful salt. i cup milk. 

2 tablespoonfuls sugar. 

Mix the dry ingredients, stir in the egg, then very 
slowly stir in the vinegar, and lastly add the milk just 
before cooking. Cook in double boiler until of the 
consistency of thick cream. Strain if necessary. 

MRS. F. H. M. 

Mayonnaise Dressing* 

i tablespoonful mustard. I tablespoonful sugar, 

i teaspoonful salt. % saltspoonful cayenne. 

3 tablespoonfuls Taragon vin- Yolks 3 raw eggs. 

egar. I pint olive oil. 

Juice half a lemon. 
% cup cream, whipped. 

Mix the dry ingredients in a small bowl. Add the 
eggs one at a time, beating until very thick. Add the 
oil a few drops at a time. When the dressing is too 



SALADS. 



23 



thick to beat easily thin it with a few drops of the lemon, 
then add oil and lemon alternately, and lastly the vine- 
gar. When ready to serve add the whipped cream. 
Do not mix the mayonnaise with the meat or fish until 
ready to serve, as it liquifies quickly. Add only part of 
the dressing to the salad, spread the remainder on top. 

H. 

French Dressings 

3 tablespoonfuls oil. \ % teaspoonful salt. 

1 tablespoonful vinegar. | % saltspoonful cayenne. 

Place the cayenne and salt, and one tablespoonful of 
oil in a cup, mix thoroughly, add gradually the remain- 
der of the oil and the vinegar, beating well all the time. 

G. R. 

Tomato Salad* 

Cook one can of tomatoes fifteen minutes, add one 
teaspoonful of salt and rub through a sieve. Add one 
half box of gelatine soaked ten minutes in half a cup of 
cold w r ater. Strain into small cups with rounded bot- 
toms. Set in the ice box for at least three hours. 
When ready to serve remove from the cups, place on 
lettuce leaves, and put mayonnaise on each mold. 

MISS MARY WILLARD. 

Cucumber Salad* 

Pare and slice the cucumbers very thin, place in a 
bowl in layers, covering each layer thickly with salt and 
let them stand two or three hours to thoroughly wilt the 
cucumbers. Squeeze the slices hard, to get out all of the 
salt ; wash in ice water, being careful to press out the 
water with the hands. Place in a salad bowl, sprinkle 



THE DEWEY COOK BOOK. 



with one-quarter of a saltspoonful of pepper. Add a 
few drops of onion juice and one large spoonful of sour 
cream. Vinegar to taste. Toss all together and serve. 
This is very nice with fish. 

MRS. J. C. HOUGHTON. 

Tomato and Cucumber Salad* 

Take four small ripe tomatoes, remove the skins and 
cut in quarters. Slice thin two good sized cucumbers. 
Line a salid dish with blanched lettuce leaves, place the 
quartered tomatoes on them, and put the cucumbers 
between the tomatoes. Pour over the whole a small 
cupful of French dressing. Let it stand on ice one 
hour before serving. 

MRS. J. C. HOUGHTON. 

Cabbage Salad* 

% head cabbage chopped fine. i cup sugar. 

I cup vinegar. 4 eggs. 

Butter size of an egg. 1 teaspoonful pepper. 

1 teaspoonful salt. 1 teaspoonful mustard. 

When vinegar, sugar, butter, pepper, salt and mus- 
tard are boiling hot, add the cabbage ; when it boils 
again add the beaten eggs and remove from the fire. 
When cold, add two-thirds of a cup of whipped cream. 

MRS. T. J. DEAYITT. 

Stringbean Salad* 

Boil stringbeans until tender, and season as for the 
table. Pour over them vinegar, and allow to stand two 
or three hours. Pour off the vinegar, and dress with a 
French dressing: of oil and vinegar. 

MRS. H. S. BOARDMAN. 



SALADS. 



2 5 



Potato Salad* 

Three good sized cold, boiled potatoes, one onion, 
and whites of two hard boiled eggs, sliced alternately 
in a salad dish. Yolks of the two eggs rubbed smooth 
with a tablespoonful of butter, a little salt, mustard, 
sugar and half a cup of vinegar ; pour this over the 
potato, onion and whites of eggs, and let it stand half a 
day. 

MRS. HENRY COLTON. 

Cauliflower Salad* 

Carefully divide the cauliflower so as not to break 
the flowerets. Wash well, and let it stand in salted 
water one hour. Cook in plenty of salted boiling 
water for twenty minutes, or until tender. Do not 
cover while boiling. Drain and set aside to cool. 
When cold, cover with three tablespoonfuls of oil, two 
tablespoonfuls of vinegar, one teaspoonful of salt, one 
saltspoonful of cayenne pepper, well beaten together. 
Let it stand one hour in the ice box. Pour off this 
dressing and cover with mayonnaise. Serve. 

MRS. J. C. HOUGHTON. 

Lobster Salad* 

4 eggs. i tablespoonful sugar. 

2 tablespoonfuls butter. I teaspoonful salt. 

2 tablespoonfuls vinegar. I tablespoonful mustard. 

Beat the whites of the eggs separately and add last. 
Cook the dressing in a boiler set in a kettle of water, 
stirring until it thickens. When cold, add cream 
enough to make as thick as boiled custard. Add salt 
and red pepper to the chopped lobster and lettuce. 

MRS. T. J. DEA.VITT. 



26 



THE DEWEY COOK BOOK. 



Grape Fruit Salad* 

Select large grape fruit, allowing one to every four 
persons. Peel and divide into sections, carefully re- 
moving the seeds and all of the thick, white, bitter 
skin. Arrange the sections on lettuce, and pour over 
all a French dressing. This salad should be thorough- 
ly chilled before serving. 

B. 

Tomato Baskets with Celery* 

Peel large, fine tomatoes. If skins are loosened by 
plunging in hot water, the tomatoes should be thor- 
oughly chilled before using. Leave a strip of tomato 
over the middle to serve as a handle, cut away the flesh 
from each side, and scoop out the inside of the fruit. 
Prepare the celery by splitting each stalk into sections the 
thickness oi a straw and a quarter of an inch long. 
Mix with mayonnaise, and fill the baskets with the 
dressed celery. 



SOUPS. 



Quaker Soup* 

5 potatoes. i 3 onions. 

1 quart milk. j Boston crackers. 

Salt. I 

Boil the potatoes and onions together until soft, add 
the milk and salt, boil until it is a cream. Strain and 
serve with the crackers. 

MRS. D. S. WHBATLEY. 

Crearn of Onion Soup* 

One dozen onions browned in one tablespoonful of 
butter. Boil one half hour or until soft, and press 
through a colander. Add one quart of milk and bring 
to a boil. Season with salt and pepper. Just before 
serving add three eggs beaten very light. 

MRS. BOARDMAN. 

Lobster Soup. 

Chop fine the meat of a small lobster, add three 
crackers rolled fine, butter the size of an egg, salt and 
pepper to taste. Mix all together and add gradually a 
pint of boiling milk stirring all the while. Boil up once 
and serve. 

MliS. INEZ B. MOULTON. 



28 



THE DEWEY COOK BOOK. 



Fish Soup* 

I pound cod. i quart milk. 

i slice onion. 2 celery stalks. 

1 tablespoonful vinegar. 2, tablespoon fuls flour. 

1 tablespoonful butter. 1 teaspoonful salt. 

1 saltspoonful cayenne. 

Cook the fish in boiling salted water, (to which add 
the vinegar) until the fish flakes easily. Drain. Re- 
move the bones and skin, rub through a colander. Cook 
the onion and celery in the milk ten minutes ; remove ; 
thicken with the butter, salt, pepper and flour, which 
have been smoothed together. Boil five minutes. Add 
the fish. Boil up once. Serve immediately. 

G. K. H. 



Fish Chowder* 

2 pounds fish. j 2 good sized potatoes. 

2 medium sized onions, or one | 3 slices pork. 

large one. | 6 Boston crackers. 

3 pints milk. 

Parboil the fish just enough to bone. Pare and slice 
the potatoes an eight of an inch thick, and parboil until 
about half cooked. Take out the potatoes and put them 
in the kettle with the boned fish. Fry the pork to a 
brown crisp, be careful not to burn it, take out the pork 
and in the pork fat fry the onion, which should be 
sliced thin. When well cooked take out the onion 
and pour the fat over the fish and potatoes. To 
this add enough water to cover it well and season it with 
salt and pepper. Let it cook until the potatoes are soft, 
but will remain whole, then add the milk which should 
be scalded. Divide the crackers and put them in trie 
tureen and pour the chowder over them. As a substi- 



SOUPS. 



29 



tute for pork use half butter and half lard, enough to fry 
the onions in. This quantity makes enough for six or 
eight persons. 

MRS M. E. MORE. 

Ox Tail Soup. 

Divide the tails at the joints, soak them in warm 
water. Put them into cold water in a gallon pot. Skim 
off the froth carefully. When the meat is boiled to 
shreds, take out the bones and add a chopped onion and 
carrot. Use spices and sweet herbs if desired. Boil 
them three or four hours. 

MRS. E. P. JEWETT. 

White Soup* 

A large knuckle of veal to four quarts of water, two 
onions, two carrots, two turnips, a little celery and salt. 
Boil down to two quarts and strain it. Add one pint or 
less of new milk, the well beaten yolks of three eggs, 
vermicelli, and let it come to a boil. Rice flour may 
be added or crushed crackers. 

MRS. K. P. JEWETT. 

Cream of Celery Soup. 

Boil six potatoes and press through a colander or po- 
tato masher. To one quart of milk add butter, the 
size of an egg, salt, pepper, and celery salt to taste. 
Add the potatoes and bring all to a boil. Serve. A 
cup of whipped sweet cream added just as the soup is 
ready to serve is a great improvement. This soup may 
be varied by boiling two onions, two slices of turnip, 
and a stalk of celery with the potatoes. 

MRS. A. N. BLANCH ARD. 



THE DEWEY COOK BOOK. 



Mrs* M. F. Burnham's Vegetable Soup. 

Simmer four pounds of a shank of beef in three quarts 
of water for four hours. Remove the meat, add two 
thirds of a cup of barley. Cook one hour, then add one 
small turnip chopped fine. Boil fifteen minutes, add 
one-fourth of a small cabbage sliced fine, and two or 
three carrots grated. Then boil thirty minutes and 
strain. Salt and pepper to taste. 

MRS. T. J. DEAVITT. 



Green Pea Soup» 

Cover one quart of peas with hot water, add an onion 
and boil until they will mash easily. Mash and add one 
pint of stock or water. Cook two tablespoonfuls of 
butter and one of flour until smooth but not brown. 
Add the peas, then a cup of milk, season and let it boil 
up once. Strain and serve. Put a cup of whipped 
cream in the tureen before pouring in the soup. 

MRS. HIRAM CARLETON. 



Tomato Soup. 



I can tomatoes. 

i large tablespoonful flour. 

Pepper and salt to taste. 



3 pints milk. 

Butter the size of an egg. 
I small teaspoonful soda. 



Stew the tomatoes. Heat the milk to boiling. 
Smooth the flour with a little cold milk, add to it the 
butter, salt and pepper, and stir into the boiling milk. 
Cook ten minutes. Add the soda to the tomatoes, stir 
into the milk mixture, strain and serve. An onion 
can be added if wished. 

: . MRS. HIRAM CARLETON. 



SOUPS. 



Tomato Soup. 

2 quarts tomatoes (canned or 2 quarts milk. 

fresh.) 2 ounces flour. 

2 ounces butter. 1 teaspoonful soda. 

1 teaspoonful pepper. . A pinch nutmeg or cinnamon. 
4 teaspoonfuls salt. 

If fresh tomatoes are used, peel and cook thoroughly, 
then strain. Heat the milk to scalding point in double 
boiler. Add the salt and pepper to the tomato, mix 
the butter and flour together, making it of the consis- 
tency of cream, with a little of the hot tomato, stir in 
the soda dissolved in a little of the soup. Let it boil a 
few minutes, then pour in the boiling milk, and serve 
with squares of dry bread fried in boiling lard, dried on 
a towel, and thrown in as the soup goes to the table. 
If canned tomatoes are used, add a tablespoonful of 
sugar to each quart. Excellent. 

MISS M. D. WHITE. 

Tomato Soup. 

A can of tomatoes and a pint of water boiled to- 
gether for twenty minutes. Season with salt, pepper 
and a teaspoonful of sugar. Thicken with a table- 
spoonful of flour, and add a piece of butter the size of a 
walnut. 

MRS. T. J. DEAVITT. 

Tomato Soup. 

Add to a pint of water ten medium sized, or one 
quart can of tomatoes, a heaping teaspoonful of sugar, 
a small teaspoonful of salt, three or four whole cloves, 
and a small piece of stick cinnamon. Boil twenty 
minutes. Add a teaspoonful of soda, boil one minute 
and strain. 



3 2 



THE DEWEY COOK BOOK. 



Put a quart of milk in the double boiler, thicken with 
large tablespoonful of corn starch dissolved in a little 
of the milk. Stir and boil ten minutes. Add a heap- 
ing tablespoonful of butter, salt and cayenne pepper to 
taste. Do not put the two mixtures together until 
ready to serve. 

MRS. HENRY COLTON. 



Spanish Bean Soup. 

Soak one pint of Black Spanish beans (called Mock 
Turtle beans) over night. Next day boil them three 
hours in two quarts of water, with half a pound of salt 
pork, or what is better, veal or beef, part fat and part 
lean. Add half a head of celery and a little cayenne; 
boil a half hour longer, put through a colander, add a 
little powdered clove and serve with slices of lemon. 

MISS M. D. WHITE. 



Clam Chowder. 

2 slices salt pork, fried to a crisp. 6 medium sized potatoes. 

3 onions. I pint of clams. 
2 quarts water. cup butter. 

i pint milk or cream. Salt and pepper to taste. 

Chop the onions and potatoes until very fine, add the 
water and let them boil slowly for three quarters of an 
hour. Chop the clams and pork, add the pork fat and 
clam juice, and put this mixture in the water with the 
potatoes and onions. Let this boil half an hour ; add 
four finely rolled crackers, and lastly add the butter, 
milk or cream and the salt and pepper. Do not boil 
after the milk has been added. 

MRS. H. J. ANDREWS. 



SOUPS. 



33 



Corn Chowder. 

Fry in butter or pork fat in a deep kettle, two sliced 
onions ; when tender add eight potatoes sliced thin, sea- 
son well with salt and pepper, cover with hot water and 
cook for a few minntes. Then add the corn, cut and 
scraped from eight good sized ears ; add more water 
and boil half an hour. Now add one quart of boiling 
milk, two tablespoonfuls of butter rubbed smooth with 
a tablespoonful of flour, add further seasoning and 
allow the chowder to boil up twice. 

» MISS LUCY BRADSHAW. 



Corn Soup. 

One dozen ears of corn grated. Boil in one quart of 
milk twenty minutes. Rub together one tablespoonful 
of butter and one tablespoonful of flour, add pepper 
and salt, and stir into the soup before taking from the 
fire. 

MRS. BOARDMAN . 



Corn Soup. 

i can sweet corn. i quart boiling water. 

3 tablespoonfuls butter rolled i quart milk. 

'in one tablespoonful 2 eggs. 

flour. Pepper and salt. 

1 teaspoonful tomato catsup. 

Drain the corn and chop very fine, put in a double 
boiler, pour on it the boiling water, and cook steadily 
for one hour ; rub through a colander to take out all 
the husks. Return it to the fire, season with salt and 
pepper and boil gently for three minutes, then stir in 
the butter and flour. Have ready the boiling milk, 



34 



THE DEWEY COOK BOOK. 



mixed with the beaten eggs, and pour all into the soup, 
stirring thoroughly all the time. Take off the fire and 
add the catsup when ready to serve. 



MBS. EDWARD DEWEY. 



Pepper Pot. 



i knuckle veal. 

1 pound honey comb tripe. 
3 quarts cold water. 

3^ pound suet. 

2 tablespoonfuls butter. 

i tablespoonful chopped parsley, 
% red pepper. 



2 medium sized potatoes. 
I pound plain tripe, 
i bay leaf. 

1 onion. 

2 tablespoonfuls flour, 
i teaspoonful thyme. 
Salt and cayenne to taste. 



Wash the tripe in cold water. Put in a kettle, cover 
with cold water and boil eight hours ; cook the day 
before you want the soup. Put the knuckle of veal in 
a soup kettle, cover with the water, bring slowly to a 
simmer, skim carefully. Simmer gently three hours, 
strain, and return soup to the kettle. Cut the potatoes 
into dice, add the chopped parsley, the thyme, the 
chopped red pepper, and the bay leaf to the soup. Cut 
the tripe into pieces one inch square. Cut the meat 
from the knuckle into small pieces ; add these also to 
the soup ; place on the fire, and when at boiling point, 
season with the salt and cayenne. Rub the butter and 
flour together and stir into the boiling soup ; add the 
dumplings made as follows : — Chop the suet fine, meas- 
ure it, take double the quantity of flour, a quarter of a 
teaspoonful of salt, mix well together, moisten with ice 
water (about a quarter of a cup). Form into tiny 
dumplings about the size of a marble, put into the soup, 
cook for fifteen minutes and serve. 

MRS. A. K. B. 



FISH AND OYSTERS. 



Fillet of Halibut. 

Three pounds of halibut from the fleshy part. Trim 
from the bone and slice one-half an inch thick. Lay on a 
plate and cover with a little pepper, salt, lemon juice and 
small pieces of onion. Turn another plate over it and 
let it stand twenty minutes. Melt a quarter of a pound of 
butter, dip each slice in it, roll and pin with skewers. 
Lay in the pan, dredge with flour and bake thirty min- 
utes or until a golden brown. 

Cream Sauce. — One tablespoonful of butter, one 
tablespoonful of flour, half a pint of milk or cream, 
half a teaspoonful of salt, and a saltspoonful of pepper. 
Serve the fish with a garnish of potato balls and parsley 
with the sauce poured around it. 

MRS. C. H. BALDWIN. 

Fish Chops. 

i can salmon. % teaspoonful salt. 

5 rolled, shredded wheat bis- ig teaspoonful paprica. 

cuits, sifted. I well beaten egg. 

i cup white sauce. Macaroni, 
i tablespoonful water. 

Drain off the oil from the fish, remove the skin and 
bones. Pick the salmon very fine with a fork, add salt, 



36 



THE DEWEY COOK BOOK. 



paprica, and rolled and sifted shredded wheat biscuits, 
mix thoroughly, binding together with the white sauce. 
Set away to cool. Shape into chops, using a piece 
of macaroni in the small end, for the chop bone, roll in 
the egg and water, then in the sifted biscuit crumbs and 
fry in deep fat. Garnish with parsley and serve with 
quarters of lemon. 

* Thick White Sauce. — Two tablespoonfuls of but- 
ter, two tablespoonfuls of flour, one cup of milk, one- 
quarter teaspoonful salt and an eighth of a teaspoonful 
of paprica. Melt butter in sauce pan, add flour and 
seasoning, blend thoroughly, then add milk, a little at 
a time, stirring until smooth, and cook until thick, stir- 
ring slowly. 

MRS. HIRAM CARLETON. 

Turbot a la Creme* 

Cook five pounds of fresh fish, whitefish or cod. Re- 
move the bones. Take one quart of milk, one cup of 
flour smoothed with a little of the milk, one onion 
sliced, a sprig of thyme and one of parsley tied together ; 
half teaspoonful of white pepper, and two teaspoonfuls 
of salt. Put into the milk, the onion, thyme, parsley, 
pepper and salt and let it scald before adding the flour. 
Boil this till thick as paste. Strain through a sieve and 
add one-quarter of a pound of butter and the yolks of 
three eggs, well beaten. Put in a buttered dish, first a 
layer of dressing, then one of fish, then of dressing, and 
so on until the dish is full, having the dressing last. 
Put on the top, first bread crumbs, then grated cheese. 
Bake half an hour. 

MRS. E. P. SMILIE. 



FISH. 



37 



Scalloped Fish* 

Boil cod or any other firm fish, and pick to pieces 
with a fork. Make a white sauce of a tablespoonful of 
butter, a tablespoonful of flour, half a pint of milk 
boiled until thick, and seasoned with salt and pepper. 
Butter a pudding dish, place in a layer of fish, which 
dot with bits of butter, squeeze over it a few drops of 
lemon juice and moisten with a tablespoonful of sauce. 
Proceed in the same manner until the dish is full, pour- 
ing the remainder of the sauce on the top layer, strew- 
ing it with fine bread crumbs, and putting on bits of 
butter. Cover the dish, bake half an hour, uncover and 
brown. 

MRS. COLTON. 

Fish Balls, 



i beaten egg. 

% cup melted butter. 

A little pepper and salt. 



i quart of chopped boiled po- 
tatoes . 

1 tablespoonful salt codfish, 

shredded fine. 

2 tablespoonfuls pulverized 

dry bread crumbs. 

Roll this into sixteen balls, roll the balls in flour and 
fry in a kettle of very hot lard, with basket if one 
chooses. 

MRS. HENRY COLTON. 

Fish Balls* 



Butter size of waluut. 
Pinch of pepper. 
Salt, if necessary. 



i pint mashed potatoes (with 
milk). 

3^ pint freshened, shredded 

codfish 
i beaten egg. 

Mix well together, roll in egg, then in crumbs, fry in 
deep fat. 

MRS. J. A. DE BOER. 



38 



THE DEWEY COOK BOOK. 



Creamed Oysters, 

Bring one pint of cream to a boil, stir into it slowly 
half a tablespoonful of butter into which a heaping tea- 
spoonful of flour has been rubbed. Season with salt 
and pepper. When slightly thickened add one pint of 
oysters, and let them become heated through. Serve 
on hot buttered toast. 

MRS. E. D. B. 

Oyster Omelet* 

Heat one pint of oysters to the boiling point in their 
own liquor. Add a large tablespoonful of butter, mix 
with one even tablespoonful of flour. Season with salt 
and pepper. Beat six eggs, add three tablespoonfuls of 
water. Put a tablespoonful of butter in a hot omelet 
pan ; when white and frothy, pour the eggs into it. 
Shake over the fire until the eggs begin to thicken, then 
add the oysters. Roll up the omelet, turn on to a hot 
platter, and serve at once. 

G. R. H. 

Oyster Omelet* 

Stew one dozen oysters in their own liquor, if possi- 
ble, if not use a little water. Roll two or three lumps 
of butter the size of a butternut in flour, add to the 
oysters, letting them come to a boil. Season with salt 
and pepper. Take out the o}^sters and chop them and 
set them back on the stove. Beat four eggs very light, 
add two teaspoonfuls of cream or milk, then stir in the 
oysters. Fry half at a time, remove to a hot platter, 
pour over the sauce, and serve hot. 

MRS. W. A. BRIGGS. 



OYSTERS. 



39 



Little Pigs in Blankets* 

Season large oysters with salt and pepper ; cut fat 
pork or bacon into thin slices, wrap an oyster in each 
slice, and fasten with a little wooden skewer. Cook 
just long enough, in a frying pan, to crisp the bacon or 
pork (about two minutes). Place on slices of toast 
that have been cut into small pieces, and served. Do 
not remove the skewers until placed on the toast. This 
is a nice relish for lunch or tea. 

MRS. F. H. MERRILL. 

Oyster Rarebit* 

Parboil three quarters of a cup of oysters, from which 
the tough muscle has been removed, and drain ; reserve 
the liquor. Melt one tablespoonful of butter, add half 
a pound of cheese, broken into small pieces, one salt- 
spoonful of salt, and a few grains of cayenne. Beat 
the yolks of two eggs, mix with the oyster liquor, and 
add gradually to the melted cheese ; add the oysters^ 
and serve at once on hot toast. 

MISS. E. M. BAILEY. 

Pickled Oysters* 

Take two quarts of oysters, stew in their own liquor 
until they begin to curl ; drain and save the liquor. To 
a small cup ot vinegar add a cup of the oyster liquor, 
one dozen whole cloves, one half dozen whole pepper- 
corns, a dash of cayenne and salt to taste. Boil up 
once and pour over the oysters, which have ready in a 
glass jar. Seal tightly. Will be ready for use in two 
days. Will keep in a cool place a week or more. 

MRS. P. J. BLACK WELL. 



MEATS, HOT AND COLD. 



Stewed Brisket of Beef. 

Put four or five pounds of brisket (or foreshoulder) 
into a kettle and cover with water. Take off the scum 
as it rises. Let it simmer gently two hours, take it 
from the pot, and brown it with butter in a spider. 
When browned on every side return to the pot and 
simmer gently for two hours more. Add water if it 
boils away. Put in a carrot, a turnip or two cut small, 
an onion, a few cloves, salt and pepper. Half an hour 
before dinner add catsup. To serve it, lay the beef on 
a dish and strew capers over it. The water in which 
it is stewed is a nice soup, and if not brown enough 
can be made so with burnt sugar. 

MRS. E. P. JEWETT. 

Roast Lamb* 

Wash, pepper and salt the meat, put into a baking 
pan, cover with sliced onions. Baste frequently. 

MRS. C. A. GALE. 

Chicken, Baltimore Style. 

Split a small spring chicken down the back, as for 
broiling. Remove the breast bone and cut off the pin- 



MEATS, HOT AND COLD. 



4 1 



ions. Cut into four pieces, season with salt and pep- 
per; dip them in egg and bread crumbs. Place them 
in a pan, and pour over each piece enough melted 
butter to moisten it, then roast in the oven eighteen or 
twenty minutes. Serve with a cream sauce. 

MRS. C. H. MORE. 

Steak with Dressing;, 

Three pounds of beef from the round, cut thick. 
Take a heaping pint of bread crumbs, season well with 
salt, pepper and two tablespoonfuls of melted butter, 
spread the dressing on the beef, roll it up close, and 
tie it carefully. Wrap it in a buttered cloth and steam 
it two hours and a quarter. Or if preferred, bake it, 
by putting a little butter with a little water and basting 
the steak with this liquid. Do not let it bake too 
brown. If oven is too hot cover the steak with a tin 
pan or cover. Is nice sliced cold. 

MRS. C. H. MORE. 

Hamburg Steak. 

Chop one pound of lean raw meat very fine, remove 
all the fibre possible. To this add half a teaspoonful of 
onion juice, half a teaspoonful of salt, quarter of a tea- 
spoonful of pepper, one egg, and a dash of nutmeg. 
Make into round flat cakes, dredge them with flour and 
fry in butter and lard mixed. 

MRS. C. H. MORE. 

Smothered QttafL 

Dress the quail as for roasting, omitting the salt pork, 
put butter, salt, and pepper in the bottom of a pot, lay 
in the quail. Cook them three quarters of an hour. 



4 2 



THE DEWEY COOK BOOK. 



They should be covered with a plate laid tightly upon 
them. Watch closely, turn frequently to prevent burn- 
ing. When brown add a little flour, with a very little 
water, to the gravy in the bottom of the pot. Serve the 
quail on hot toast with the gravy poured over all. 

MISS M. D. WHITE. 

Grandma's Parsnip Stew* 

Fry six slices of salt pork in a kettle, add to it two 
quarts of boiling water, one teaspoonful of salt, one 
quarter of a teaspoonful of black pepper. Slice six 
medium sized potatoes, and six parsnips, and boil ten 
minutes before adding the dumplings, which should 
cook uncovered fifteen minutes ; turn over and cook five 
minutes. Or take four pounds of beef shank, put on in 
two quarts of cold water, simmer slowly four hours, add 
more water as it boils away. Remove the meat, salt 
the broth and proceed as with the pork. 

B. 

Mock Terrapin* 

Use cold baked or fried liver, taking care not to use 
any that is dry or hard. Cut in dice and dust thickly 
with flour. For a heaping pint use a teaspoonful of 
mixed mustard, one-quarter of a teaspoonful of cayenne 
pepper, two hard boiled eggs chopped fine, butter size 
of an egg, one teacupful of water. Let boil together a 
minute or two. Serve. 

MRS. EDWARD DEWEY. 

Boiled Ham* 

Wash a ten pound ham, and soak over night in enough 
water to cover, and to which a cup of strong vinegar 



MEATS, HOT AND COLD. 



43 



has been added. In the morning place in just enough 
boiling water to cover the ham. Add one quart of 
sweet cider. Simmer gently for three hours. Then re- 
move the skin, place in a baking pan with the fat side 
up. Stick in the ham a dozen cloves, baste with sugar 
and cider and bake until a nice brown. 

G. R. H. 



Mock Pigeon* 

To serve as an' entree or cold. Take pieces of beef- 
steak the size of two hands, not exceeding half an inch 
in thickness. Make a dressing of crumbs of bread, 
pepper, salt, powdered cloves or sweet marjoram. Fill 
the pieces of steak with the dressing. Sew them up 
and tie them at each end. Stew them as you would 
pigeon. 

MRS. E. P. JEWETT. 



Tripe a la Creole, 



% pound honeycomb tripe. 

i tablespoonful butter. 

3^ small raw onion. 

I bay leaf. 

% teaspoonful salt. 



i cup tomatoes (stewed) . 

1 tablespoonful flour. 
4 pepper corns. 

2 cloves. 

i even saltspoonful cayenne. 



Melt the butter, add onion and spices, the flour, the 
tomatoes, and cook for ten minutes. Strain and add 
tripe, cut in small strips. 

Note : — Tripe should be boiled three hours. 

Note : — If desired dilute with stock. 

MRS. MOREIS F. ATKINS. 



44 THE DEWEY COOK BOOK. 

Supper Dish of VeaL 

Boil a veal shank and bone until the liquor will make 
a jelly when cold. Season well with pepper and salt. 
Parboil veal sweet breads, dry them on a cloth, roll 
in flour, and fry them to a delicate brown. Cut into 
pieces suitable for one person. While hot, pour the 
hot liquor of the meat over them, laying each piece sep- 
arate. There should be enough liquor to cover them. 
When cold cut out the pieces and if right they will be 
surrounded by a fine sparkling jelly. 



MRS. E. P. JEWETT. 



Creamed Chicken* 



1 pint rich milk and cream. 

2 tablespoonfuls flour. 



1 pint shredded chicken. 

2 tablespoonfuls melted butter. 
Salt and pepper to taste. 

Mix all well together, and put into a baking dish 
with cracker crumbs on top. 



MRS. CHARLES DEWEY. 



Veal Loaf. 



lbs. chopped veal, choice 
part of the leg. 

i slice chopped pork. 

A handful small crackers, pow- 
dered line. 



2 eggs. 

Butter, the size of an egg. 
Salt and pepper. 



Mix all together, pack in a bread pan, and put bits 
of butter and bread crumbs over it. Bake two hours. 
When cold, slice thin. 



MRS. GEO. W. WILDER. 



Veal Loaf* 

Chop fine three pounds of raw veal, one-quarter 
pound fat salt pork, add pepper, salt and sage to taste, 



MEATS, HOT AND COLD. 



45 



three crackers, rolled ; three eggs. Mix well. Bake 
an hour and a half. When done turn over and leave 
in the pan until cold. 

MRS. C. A. SPARROW. 

Veal Loaf* 

3 cups uncooked veal. i cup butter. 

% cup "grape nut. 11 i cup water, 

i egg. Celery salt, salt and pepper. 

Soak the "grape nut*' half an hour in the cup of 
water. Chop the veal very fine. Mix all together 
thoroughly. Over the loaf pour water to the depth of 
half an inch, and bake three-quarters of an hour. 

MRS. T. C. PHINNEV. 

Sausage. 

For each pound of sausage meat add three heaping 
teaspoonfuls of sage, one and one-half even teaspoonfuls 
of salt, and one scant teaspoonful of pepper. Used for 
many years in the family of J. R. Langdon. 

Sausage* 

To every ten pounds of meat, add one ounce of sage, 
two ounces of salt, half an ounce ot pepper and a tea- 
spoonful of ginger. 

MISS M. D. WHITE. 

Bearnaise Sauce* 

As an addition to a broiled steak this sauce has no 
equal. Put into a small, flat, covered saucepan four 
teaspoonfuls of vinegar, a spoonful minced onion, 
parsley, and a little pepper, simmer to half the amount; 
take from the fire, strain, and add the yolks of three 



4 6 



THE DEWEY COOK BOOK. 



eggs, stirring over the fire until it thickens ; remove 
again, add one and a half ounces of butter cut in bits, 
and stir again over a slow fire ; withdraw again and 
add the same quantity of butter. 



ENTREES. 



Chicken Patties, 

Chop fine the meat of a cold chicken and season well. 
Make a large cup of rich drawn butter and while on 
the fire stir in two hard boiled eggs minced very fine, 
a little chopped parsley, then the chicken meat. Have 
ready some patty shells of good puff paste, fill with the 
mixture and set in the oven to heat. 

MRS. E. P. SMILIE. 

Chicken Croquettes, 

% lb. chicken chopped very 
fine. 

3^ saltspoonful pepper. 

Make one pint of very thick cream sauce. When 
thick add one beaten egg. Mix the sauce with the 
chicken, using only enough to make it as soft as can be 
handled. Spread on a shallow plate to cool. Shape 
into rolls. Roll in fine bread crumbs, dip in beaten 
egg, then bread crumbs again. Fry in hot fat. Serve 
with jelly. 

MRS. C. H. MORE. 



> teaspoonlul salt, 
teaspoonful lemon juice. 



4 S 



THE DEWEY COOK BOOK. 



2 cups chopped meat. 

2 cups hot milk. 

I teaspoonful melted butter. 



Meat Croquettes* 

2 cups bread crumbs. 
Yolk of one egg. 
Salt and pepper. 

Beat the yolk of the egg, add the milk, the melted 

butter, bread crumbs, salt, pepper, and meat. Form 

into small flat cakes and fry in hot butter. 

MRS. C. H. HEATON. 

Veal Croquettes* 

Take very finely minced veal, moisten it with cream 
and a beaten egg ; season with salt, sweet marjoram and 
a little mace, form into small cones, crumb the outside 
and fry. 

MISS JOSEPHINE WOOD. 

Rice Croquettes. 

Steam one scant cup of rice in one pint of boiling 
water until very soft. Add while hot, one teaspoonful 
of butter, two tablespoonfuls of sugar, the yolk of one 
egg, well beaten, and a little more milk if it needs more 
moisture. Cool, shape in ovals, roll in crumbs, dip in 
egg, roll in crumbs again and fry. Serve with jelly. 

MRS. C. H. MOKE. 

Meat and Rice Croquettes* 

2 cups boiled rice. I cup milk. 

2 cups finely chopped and I teaspoonful salt. 

cooked meat. 2 eggs. 

4 tablespoonfuls melted butter. 
A little pepper. 

Put the milk on to boil, add the meat, rice and sea- 
soning. When boiling add the eggs, well beaten, and 
stir one minute. After cooling, shape, roll in cracker 
crumbs, , egg and crumb again. Fry in frying basket in 
deep fat. 

MISS GERTRUDE MEINECKE. 



ENTREES. 



49 



Potato Croquettes* 

2 cups mashed potatoes. 2 tablespoonfuls cream. 

1 tablespoonful grated onion. 1 tablespoonful chopped 

Yolks two eggs. parsley. 

Butter the size of a walnut. saltspoonful cayenne. 

Salt. 

Beat the yolks until light, add them to the potatoes, 
then add the other ingredients. Mix and turn into 
small saucepan, stir over the fire until the mixture 
leaves the side of the pan. Take from the fire, cool, 
and form into croquettes. Roll first in egg, then in 
bread crumbs, and fry in boiling fat, in a basket. This 
makes twelve croquettes. 

MES. HIRAM CARLETON. 



Cream Sauce* 



1 pint of milk or cream. 

4 heaping tablespoonfuls flour. 

%, saltspoonful pepper. 



2 even tablespoonfuls butter. 
% tablespoonful salt. 



Melt the butter, add the pepper and salt, then the 
flour. Stir until smooth. Add gradually the heated 
cream or milk. 



MRS. C H. MORE. 



Thick "White Sauce* 



2 tablespoonfuls butter. 
1 cup milk. 

% teaspoonful paprica. 



2 tablespoonfuls flour. 
34 teaspoonful salt. 



Melt butter in sauce pan, add the flour and seasoning, 
blend thoroughly together, then add the milk a little at 
a time, stir until smooth, and cook until thick, stirring 
slowly. 



MRS. HIRAM CARLETON. 



THE DEWEY COOK BOOK. 



Thin White Sauce* 

Use one tablespoonful of butter and one tablespoon- 
ful of flour. Cream sauce is made in the same manner, 
using thin cream in place of the milk. 

MRS. HIRAM CARLETON. 

Escalloped Corn* 

Butter the dish in which the corn is to be cooked, 
cover the bottom with bread or cracker crumbs, rolled 
fine. Add a layer of corn, boiled, and sliced from the 
cob, alternate the crumbs and corn, until you have three 
or four layers, the crumbs being the top layer. Sprinkle 
each layer with salt and pepper and bits of butter. 
Moisten with a little milk. Bake about twenty minutes. 

MRS. ROBERT WILKINSON. 

Rice Omelet. 

Beat six eggs thoroughly, add six tablespoonfuls of 
sweet milk, one cup of soft boiled rice and salt. Fry 
in small omelet. 

MRS. T. C. PHINNEY. 

Baked Bananas. 

6 bananas, peeled and cut 4 teaspoonfuls water. 

lengthwise. 1 teaspoonful butter. 

4 teaspoonfuls sugar. 6 whole cloves. 

2 heaping teaspoonfuls lemon 

juice. 

Lay them in a dish and bake thirty minutes. 

MRS. HIRAM CARLETON. 

Baked Bananas* 

Remove the skins from six bananas, cut in halves 
lengthwise. Mix one tablespoonful of melted butter 



ENTREES. 



with three tablespoonfuls of sugar and the juice of one 
lemon. Bake in a moderate oven twenty minutes and 
baste the bananas with the above mixture. 

MISS E. M. BAILEY. 

Baked Bananas* 

Halve bananas lengthwise, sprinkle with powdered 
sugar, lemon juice and butter. Bake twenty-five min- 
utes. Serve hot in the dish in which they are baked. 

MRS. HENRY COLTON. 

Macaroni and Cheese* 

Break and wash twelve sticks of macaroni, boil hard 
for tw r enty minutes w T ith one tablespoonful of salt in 
two quarts of water, uncovered. Drain, and add to the 
macaroni a cream sauce made as follows : — One cup of 
milk, a teaspoonful of flour, and a tablespoonful of 
butter. Melt the butter, add the flour, stir until 
smooth, add gradually the milk, let it boil up once, add 
salt and pepper to taste. Turn the mixture of maca- 
roni and sauce into a buttered escallop dish. Have 
ready mixed a cupful of grated cheese and half a cupful 
of bread crumbs, sprinkle it over the macaroni, 
place in the oven, and bake about twenty minutes. 

MRS. H. S. COLTON. 

Potato Apple* 

To one pint of mashed potato add two tablespoonfuls 
grated cheese, salt, cayenne, and the yolks of two eggs. 
Shape, roll in flour, egg and crumbs, fry in deep hot 
fat in a wire basket. Make dents in the top and bot- 
tom of the apples before frying, and when nicely 
browned, stick a clove in the top for a stem and an- 
other in the bottom. 

MRS. A. M. ATKINS. 



THE DEWEY COOK BOOK. 



Yorkshire Pudding;. 

Mix five spoonfuls of flour with a quart of milk> 
and four eggs well beaten. Bake the pudding under 
the meat. When brown on one side turn the other 
side up and brown that. It will take about three- 
quarters of an hour. To be eaten with meat. Cut in 
squares to serve. 

MRS. R. P. J. BURGESS. 

Yorkshire Pudding* 

Beat three eggs very light. Add one scant teaspoon- 
ful of salt and one pint of milk. Pour half a cup of 
this mixture on two-thirds of a cup of flour, and stir to 
a smooth paste. Add the remainder of the mixture and 
beat well. Bake in hot gem pans forty-five minutes ► 
Baste with the drippings from the beef. This is a 
more convenient way than to bake in the pan under the 
beef, and gives more crust. Serve as a garnish for 
roast beef. 

THE BOSTON COOK BOOK. 

Cheese Straws* 

I ounce flour. | Yolk of one egg. 

3 ounces grated cheese. i Butter the size of an egg. 

i teaspoonful salt. | A pinch of cayenne. 

Mix flour, cayenne, cheese and salt together, and 
moisten with the egg. Mix all to a smooth paste, roll 
out on a board and cut into strips an eighth of an inch 
wide, five inches long, and an eighth of an inch thick. 
Place these on sheets or pans in an oven (240 0 F.) and 
bake until brown. Put the straws through rings which 
must be an eighth of an inch wide. 

MISS ALICE E. NEWELL. 



ENTREES. 



53 



Cheese Straws* 

Take well beaten biscuit dough, roll out as thin as 
possible and sprinke a thick layer of grated cheese over 
it. Fold the dough together, roll it again very thin and 
sprinkle with grated cheese. Repeat this three times ; 
then roll it out again and cut into narrow strips as long 
as the middle finger. Bake a light brown in a slow 
oven. 

MRS. A. W. SLOCUM. 

Stuffed Olives 

Remove the stones from olives, with a corer. Then 
prepare the stuffing with the yolks of two hard boiled 
eggs, pounded smooth, one ounce of butter, the juice of 
half a lemon ; stir together. Fill the olives with the 
preparation and place one caper on top of each olive. 
Let stand on ice thirty minutes, to harden, then serve. 

MRS. A. W. SLOCUM. 

Salted Almonds* 

Blanche two cups of almonds. Boil eight minutes in 
water, with one cup of salt. Saute quickly in one 
tablespoonful of butter for each cup of almonds. The 
almonds do not become rancid, and are not covered 
with salt crystals. 

MISS ELLA M. BAILEY. 



PIES. 



Mock Cherry Pic. 

i cup cranberries. I cup sugar. 

i cup hot water. % cup stoned raisins. 

i tablespoonful flour. 

Put this mixture on the stove and cook until the 
berries are done, stirring all the time. When the mix- 
ture is cool add a teaspoonful of vanilla, this gives the 
cherry taste. Bake with two crusts. 



MISS MARY G. DEWEY. 



Mock Cherry Pie. 



i cup raw cranberries. 



raisins. 



I teaspoonful vanilla. 

Add small pieces of butter. 



I cup sugar, 
i cup water. 

i tablespoonful flour sprinkled 
on top. 



MRS. C. A. SPARROW. 



Cranberry Pie. 



1 qt. cranberries chopped fine. 

2 cups sugar. 

Salt, nutmeg and cinnamon to 
taste. 



1 cup molasses. 

2 tablespoonfuls cornstarch 

wet in a little cold water. 



Pour one and a half cups of boiling water on the 
cornstarch, stirring until smooth, add to the above mix- 
ture. Add spice to taste. This will make three pies. 



MISS M. D. WHITE. 



pies. 55 

Cranberry Pie* 

One cup of cranberries and half a cup of raisins 
chopped together, add one cup of sugar. Bake with 
two crusts. 

MRS. C. L. SMITH. 

Butternut Pie* 

One cup of chopped butternut meats, added to a rich 
custard filling. Bake in one crust in a deep pie plate. 
Very rich and delicious for those who like the butternut 
flavor. 

MRS. HENRY COLTON. 

Raisin Pie* 



i cup chopped raisins. 
I cracker, rolled. 
A pinch of salt. 
Juice of half a lemon. 



i egg, beaten, 
i cup sugar, 
i teaspoonful butter, 
i cup water. 



Boil the raisins in the water for five minutes, add the 
other ingredients. Bake with two crusts. 

Raisin Pie* 



I cup raisins. 
I cup cold water. 
A little lemon juice. 

Bake with two crusts. 



i cup sugar. 

i teaspoonful cornstarch. 
A small piece butter. 



MRS. HENRY COLTON. 

Boiled Cider Pie* 



% cup sugar. 

6 tablespoonfuls water. 

% teaspoonful flour. 



3 tablespoonfuls cider, 
i egg, well beaten. 
Flavor-lemon, wine or nutmeg. 



Let the sugar, cider, and half the water come to a 
boil. Add the well beaten egg, the flour mixed in the 
other half of the water, and the flavoring. Bake with 
two crusts. 



E. D. 



56 



THE DEWEY COOK BOOK. 



Washington Pie, 



Butter size of an egg. 
i cup flour. 



1 cup sugar. 
4 eggs. 

2 teaspoonfuls baking powder. 
Bake in sheets in round tins. 

Filling. — One raw apple grated, one cup of sugar, 
one egg, juice and peel of one lemon. Cook until it 
thickens. 



MRS. J. W. CLARK. 



Cream Pie or Cake* 



2 cups sugar. 

2 teaspoonfuls cream of tartar, 
i teaspoonful soda. 



2 cups flour. 
6 eggs. 

2 tablespoonfuls water. 



Mix the flour, sugar, and cream of tartar together, 
add the eggs, well beaten. Dissolve the soda in the 
water. Bake in shallow pans. 



MRS. R. P. J. BURGESS. 



Whipped Cream Pie* 

Make a shell of delicate pastry and fill with the fol- 
lowing mixture : Whip half a pint of cream, sweeten 
and flavor with vanilla. Add a meringue made of the 
beaten whites of two eggs, and two tablespoonfuls of 
sugar. Brown lightly with a shovel of hot coals. 



MRS. EDWARD DEWEY. 



Cream Pie* 



3 eggs. 

i teaspoonful cream of tartar, 
i cup sugar. 



I cups flour. 
% teaspoonful soda in two 
teaspoonfuls of water. 



This will make two cakes. Split while warm and 
put in the cream . 

Cream for Filling : — Boil one pint of milk. Take 



PIES. 



57 



two small tablespoonfuls of cornstarch, beaten in a little 
milk, add two eggs, one small teacupful of sugar ; when 
the milk boils stir them in slowly. Take off the fire 
and add half a cup of butter, and flavor to taste. 

MRS. EDWARD DEWEY. 

Cream Pie* 

Pour one pint of cream over one and a half cups of 
powdered sugar, and one teaspoonful of maple sugar. 
Let it stand while the whites of three eggs are being 
beaten to a stiff froth, add this to the cream and beat 
thoroughly. Grate a little nutmeg on the mixture, and 
bake like custard pie, but not quite so long. 

MRS. CHARLES DEWEY. 



Sour Cream Pie« 



i cup sour cream. 

i cup raisins, seeded and 

chopped. 
A little salt and spice to taste. 



i cup sugar. 
Yolks two eggs. 



Bake with one crust and frost with whites of eggs. 
This can be made with all sour milk, or part milk and 
part cream. 



Lemon Pie. 

Line a plate with crust and bake. Take a cup of 
sugar, three eggs, (saving out the white of one) , one 
tablespoonful of butter, three tablespoonfuls of flour, 
one cup of water, juice and grated rind of one lemon. 
Mix, and cook in a double boiler until thick. Pour 
into the crust and cool. Then frost with the white of 
the egg beaten with a little sugar. Brown slightly. 

MRS. KATHERLNE CHAPMAN. 



5« 



THE DEWEY COOK BOOK. 



Lemon Pie* 

Juice and rind of a large lemon, i scant cup of sugar, 

i dessertspoonful cornstarch. i dessertspoonful butter. 

Yolks three eggs. I cup cold water. 
White one egg. 

Put the juice and grated rind of the lemon into a dish, 
add a scant cup of sugar, the yolks of three eggs, the 
white of one, and a dessertspoonful of butter, stir all 
well together. Put a dessertspoonful of cornstarch into 
a cup of cold water, place on the fire and stir until 
thick, like custard, pour this into the other mixture, and 
beat all together. Line a pie-plate with pie crust, 
building up the edge with three or four layers of crust, 
wet between each crust, pour in the mixture and bake. 
When cooked remove from the oven and cover with a 
meringue, made of the whites of two eggs and a table- 
spoonful of sugar, return to the oven and brown. 

MRS. E. D. BLACKWELL. 



Mince 

1 pound raw chopped beef. 

2 lbs. apples, coarsely chopped. 
2 quarts sugar. 

% pound butter. 
% pound citron. 
% pound raisins. 
% pound currants. 
\% tablespoonfuls salt. 



Meat. 

i pint suet, chopped fine, 
i pint boiled cider. 

1 gill molasses. 

2 level tablepoonfuls cinnamon. 
I level tablespoonful cloves. 

I heaping teaspoonful mace, 
i nutmeg, grated. 



Use two kettles. Cook the apples in sweet cider 
until an amber hue. Into the other kettle put the meat 
and all of the other ingredients, except the spices, and 
bring to a boil, then add the apples and spices and cook 
a few minutes. When cold add a pint of brandy. 

MISS. M. D. WHITE. 



PIES. 



59 



Mince Meat* 



3 pints meat, chopped fine. 

4 cups molasses. 

1 cup boiled cider. 

4^ teaspoonfuls cinnamon. 

2 nutmegs. 



6 pints apple, chopped. 

2 cups cider, plain. 

3 cups sugar, 
teaspoonfuls cloves. 



4 teaspoonfuls salt. 

Measure meat and apples after chopping, 
slowly two hours. 



Cook 



MRS. D. S. WHEATLEY. 



Mince Meat. 



2 pounds meat. 
4 pounds sugar. 
% pound butter. 

3 teaspoonfuls cloves. 

6 teaspoonfuls cinnamon. 

4 nutmegs. 

3 glasses wine. 



2% pounds sweet apples. 

^ pound suet. 

2 quarts cider. 

6 teaspoonfuls allspice. 

i teaspoonful pepper. 

i glass brandy. 

Salt and one cracker. 



Raisins stoned and chopped, 
and lemon. 



Use 



if desired, citron 



MRS. T. J. DEAVITT. 



HOT PUDDINGS AND SAUCES. 



Indian Pudding. 

Scald six tablespoonfuls of Indian meal in one quart 
of skim milk. When the mixture has cooled, add half 
a cup of sugar, half a cup of molasses, one pint of cold 
milk, half a teaspoonful of salt, and half a teaspoonful 
of cinnamon. Bake very slowly three hours. If neces- 
sary add more cold milk while baking. 

MRS. A. N. BLANCH ARD. 

Indian Meal Pudding* 



3 pints milk, scalded. 

% cup meal sifted into the milk. 

i teaspoonful ginger. 

A little salt and butter. 



i cup molasses. 

% cup sugar. 

% teaspoonful cinnamon. 

MRS. J. V. BROOKS. 



Boiled Indian Pudding* 

1 pint milk. 2 eggs. 

2 small tablespoonfuls suet. 2 tablespoonfuls molasses. 

teaspoonful cinnamon. % teaspoonful ginger. 

A pinch of soda. A little salt. 

Heat the milk, add the soda, pour it over the meal, 
stir well. Add the suet powdered, and the salt. 
When cold add the eggs well beaten, the molasses, 
spices, and beat all hard. Steam four hours. 

MRS. H. S. BOARDMAN. 



HOT PUDDINGS. 



61 



Delicate Indian Pudding. 

1 quart milk. 4 tablespoonfuls sugar. 

2 heaping tablespoonfuls Indian 1 tablespoonful butter. 

meal. % teaspoonful ginger. 

1 teaspoonful salt. 

3 eggs. 

Boil the milk in a double boiler, sprinkle the meal 
into it, stirring all the while. Cook twelve minutes, 
stirring often. Beat together the eggs, salt, sugar, and 
half a teaspoonful of ginger. Stir the butter into the 
meal and milk. Pour this gradually into the egg mix- 
ture. Bake slowly one hour. 

MRS. HARRY COLTON. 

Date Pudding* 

Stone and slice one pound of rather moist dates, a 
quart and a half of fine bread crumbs, one-half of a 
pound of finely chopped suet which has been carefully 
washed. In a teacup and a half of sugar, mix one 
saltspoonful of salt, one-half of a nutmeg, grated, and 
one teaspoonful of ground cinnamon. Beat into this 
four eggs, whites and yolks. Mix all well together. 
Put into a mould and boil for three hours. Serve with 
wine sauce. 

MRS. EDWARD DEWEY. 

Steamed Date Pudding. 

Add one-third of a cup of melted butter to one cup 
each of milk and molasses. Mix and sift three cups of 
flour, one teaspoonful of soda, and one-half teaspoonful 
each of salt, cloves, cinnamon and nutmeg. Add this 
to the first mixture with three-quarters of a pound of 
dates, stoned, and cut into small pieces. Steam two 
and a half hours in an Angel Cake tin. 



62 



THE DEWEY COOK BOOK. 



Egg sauce to serve with it : — Two eggs beaten 
very light, add gradually one cup of sugar, and flavor 
to taste. 

MISS GERTRUDE MEINECKE. 



Christmas Plum Pudding* 



I pound suet. 

i% pounds raisins. 

3^ lb. candied pee], mixed 

orange, lemon and citron. 
I teaspoonful cinnamon, 
i scant teaspoonful allspice. 
%. pound flour. 



i pound white sugar. 
3^ pound currants. 
% pound bread crumbs, 
i teaspoonful salt, 
i teaspoonful cloves. 
8 eggs. 



Chop the suet fine, stone the raisins, wash and dry 
the currants, cut the candied peel into small pieces, sift 
the bread crumbs, and mix all in the following order : — 
Flour, salt, spice, sugar, raisins, orange and lemon 
peel, citron, bread crumbs and currants. Beat the eggs 
and stir for twenty-five minutes, until the ingredients 
are thoroughly mixed. Butter the mould and steam 
the pudding in it for thirteen hours. Make the day be- 
fore, and steam eight or nine hours, allowing the rest of 
the time on the day it is to be served. Serve with wine 
sauce. 

MRS. EDWARD DEWEY. 



Plum Pudding* 



[ loaf baker's bread, grated fine, 
i cup flour, sifted several times, 
ij^ cups molasses. 

pound suet 
% teaspoonful salt. 



I cup chopped raisins, 
i cup milk. 
3 eggs. 

i teaspoonful cinnamon, 
i teaspoonful soda. 



Steam three hours. Serve with wine sauce. 

MISS M. D. WHITE. 



HOT PUDDINGS. 



63 



Grandmother Cushing's Plum Pudding;* 

2 quarts milk. j 3 cups cracker crumbs. 

1 pound raisins, stoned. 6 eggs. 

1 cup sugar. J Salt and spice to taste. 

Steam nine hours. After cooking an hour take it 
from the fire, stir it thoroughly, add some cold milk 
(this makes the whey), and return it to the boiler. 
Serve with sour sauce. (This recipe was original, 
and never has been in print.) 



MRS. GEO. W. WILDER. 

Suet Pudding. 

1 cup molasses. 1 cup sweet. milk. 

1 cup raisins. 1 cup suet (chopped fine). 

1 egg. 1 teaspoonful soda. 

3J4 cups pastry flour. 1 teaspoonful cinnamon, 
teaspoonful cloves. 

Steam three hours and a half. 

Sauce : — One and one-half cups of sugar, one-half 
a cup of butter and one egg. Beat together and pour 
on a pint (or more) of boiling water ; add half a wine- 
glass of brandy, or the juice of three oranges. 



MRS. CHARLES H. MORE. 



Suet Pudding. 



% cup chopped suet. 
1 cup chopped raisins. 
3)2 cups flour. 
Spices. 



1 cup molasses. 
1 cup sweet milk. 
1 teaspoonful soda. 
A pinch salt. 



Steam three hours and a half. 

Sauce : — Four level tablespoonfuls of butter, one 
cup of sifted powdered sugar, the white of one egg, 
one-half a teaspoonful of lemon extract. Scald the 
bowl and spoon, cream the butter, add the sugar a little 
at a time beating until light and smooth, add the 



64 



THE DEWEY COOK BOOK. 



whites of the eggs beaten stiff. Add flavoring and 
beat well. Pile lightly in a dish and sprinkle with 
nutmeg. 



MRS. C. H. HEATON. 



Bronze Pudding* 



i cup molasses. 

3 cups flour. 

I teaspoonful salt. 

Steam three hours. 



i cup sweet milk. 

i cup raisins. 

i teaspoonful soda. 



MISS JOSEPHINE WOOD. 



Railroad Pudding* 



i cud su£ar. 



i cup raisins. 
3 cups flour. 

I teaspoonful cream of tartar. 



1 cup chopped pork. 

2 cups sweet milk. 
3i> teaspoonful soda. 



Steam two hours. 



MRS. T. J. DEAVXTT. 



Brown Pudding* 



i cup molasses, 
i cup raisins. 
2,% CU P S flour, 
i teaspoonful soda. 



i cup chopped suet, 
l cup milk, 
i teaspoonful allspice, 
i teaspoonful salt, 



Steam three hours. Never fails. 



MRS. H. J. ANDREWS. 



Bellevue Pudding. 

One cup of molasses, one-quarter cup of butter. Melt 
the butter and stir into the molasses. Add cloves, cin- 
namon and nutmeg. One teaspoonful soda dissolved in 
a cup of milk, flour enough to make as stiff as ginger- 
bread. Steam two hours. 

Sauce : — One cup of water, one cup of sugar, one 
tablespoonful of butter, a little cinnamon, nutmeg and 



HOT PUDDINGS. 



65 



salt, and three tablespoonfuls of vinegar. Boil, add 
the whites of two eggs, yolk of one, and take imme- 
diately from the fire. 



MRS. GEO. W. WILDER. 



Steamed Pudding. 



1 cup raisins, seeded. 
% cup syrup. 
Spices to taste. 



3 cups chopped bread. 
1^ cup melted butter. 
1 cup sweet milk. 
1 small teaspoonful soda. 

Mix and steam two hours. Eat with sour or sweet 
sauce. 

J. H. P. 

Apple Puddings 

Stew half a dozen apples. Take a half pint of milk, 
two eggs, two teaspoonfuls of baking powder, a piece 
of butter the size of an egg, flour to make a batter. 
Pour this batter over the apples and bake. Serve with 
cream. 

MRS. A. W. SLOCUM. 

Marshmallow Pudding* 

1 pint milk. I ^ cup sugar. 

1 tablespoonful cornstarch. | 2 tablespoonfuls Baker's choc- 

2 eggs. olate, melted and boiled 
Vanilla flavoring. with the milk. 

Line a dish with marshmallows, pour custard over 
them while hot, and add the whites of the eggs, with one 
tablespoonful powdered sugar. Dot the top with 
marshmallows. 

ST. JOHNSBURY COOKERY CRAFT. 

Prune Pudding* 

One pound of prunes boiled until tender. Stone 
when cool and chop fine. Beat the whites of eight eggs 



66 



THE DEWEY COOK BOOK. 



to a stiff froth, add two-thirds of a cup of powdered 
sugar, then the prunes, and beat until well mixed. 
Bake one-half hour. Serve with whipped cream, 
sweetened, and flavored with vanilla. This makes 
a large-sized pudding. 



MRS. L. BART CROSS. 



Graham Pudding. 



1 cup raisins. 

% cup molasses (or brown 
sugar) . 

2 rounding cups graham flour. 
A little salt. 



\% cups sweet milk. 
2 eggs. 

i teaspoonful soda. 



Steam three hours. 

Sauce : — One pint and a half of water, three-quarters 
of a cup of sugar, half a cup of butter, thicken with 
flour mixed with water, and flavor with lemon extract. 

MRS. C. H. MORE. 

Graham Pudding. 



2 cups graham flour, 
i cup milk. 

I cup raisins, seeded and 

chopped. 
I teaspoonful soda dissolved 

in little warm water. 



% teaspoonful ground cloves. 

i cup molasses. 

i egg, well beaten. 

%, teaspoonful cinnamon. 

A little nutmeg and salt. 



Put the flour in a pan, add the other ingredients, 
flouring the raisins. Mix all thoroughly, then put into 
a well-buttered dish and steam three hours. Serve hot 
with sauce. 

Sauce : — One cup of sugar, half a cup of butter, two 
cups of sweet milk, just scalded, and one teaspoonful of 
vanilla. Cream the butter and sugar, add the milk and 
vanilla, and just before sending to the table add the 
well-beaten white of an egg. 



MISS M. D. WHITE. 



HOT PUDDINGS. 67 

Graham Pudding* 

1 cup graham. % cup raisins. 

%. cup molasses. % cup sour milk. 

1 egg, beaten light. % teaspoonful soda. 
% teaspoonful salt. 

Steam two hours. 

Sauce : — Three-quarters of a cup of sugar, one egg 
beaten light, and when ready to serve add one cup 
of boiling water. 



MRS. J. H. POLAND. 



Graham Pudding, 



1 cup raisins, chopped. 
% cup sugar. 

1 teaspoonful soda in little 

warm water. 
A pinch of salt. 



1 cup milk. 

2 cups graham. 



Steam three hours. Serve with wine sauce. 

MRS. D. S. WHEATLEY. 



Troy Pudding* 



2 cups chopped bread. 

1 cup chopped suet. 

2 eggs. 

1 teaspoonful cloves. 

1 heaping teaspoonful soda. 



1 cup chopped raisins. 

1 cup molasses. 

1 tablespoonful cinnamon, 

1 cup sweet milk. 

3 cups flour. 



Boil four hours. Will keep several weeks in a cool 
place. Very nice. 



MRS. D. S. WHEATLEY. 



Mother's Pudding. 

1 quart milk. I 3 teaspoonfuls cornmeal. 

2 eggs. 

Beat the yolks of the eggs with maple sugar to 
sweeten to taste, add the meal, moistened with a little 
of the milk, stir into the milk after it is heated in a 



6S 



THE DEWEY COOK BOOK. 



double boiler. Let it cook ten minutes or until it 
thickens, stirring constantly. Add the whites of the 
eggs beaten to a stiff froth. Put in a buttered pudding 
dish and bake one hour. 

MRS. DELIA A. WATSON. 

Chocolate Pudding. 

Take one quart of milk, ten tablespoonfuls of bread 
crumbs, the yolks of six eggs, one cup of sugar. 
Sprinkle six tablespoonfuls of grated chocolate over the 
top, and a little sugar over that. Bake one hour. 
When done, spread the beaten whites over the whole. 
Do not put in the oven to brown. 

MRS. W. A. BRIGGS. 

Puff Pudding. 

Pour scalding milk over slices of white bread. Then 
beat it well with four eggs, a little sugar and nutmeg. 
Bake in small cups, which must be only half filled. 

R. P. J. B. 

Berry Pudding* 

Four pounded crackers, one or two eggs, a large 
coffee cup of milk, a pint of berries. Boil one hour. 

R. P. J. B. 

Berry Pudding. 

One cup of molasses, one cup of sour milk, one and 
a half pints of berries, a little salt, one teaspoonful of 
soda, and flour enough to make as stiff as gingerbread. 
Steam nearly four hours. 

Sauce : — Fresh Bonny-Clabber, sweetened and flav- 
ored to taste, with sweet cream added. (Be sure and not 
tell beforehand what your sauce is made of.) 

MRS. GEO. W. WILDER. 



HOT PUDDINGS. 



69 



Feather Pudding* 

% cup sugar. 1 cup flour. 

X cup cold water. 1 tablespoonful butter. 

2 level teaspoonfuls baking- A pinch of salt, 

powder. 1 egg. 

Put fruit, cherries preferred, in six well-buttered 
cups, then pour in the batter and steam forty minutes. 
Serve hot with milk or any palatable sauce. 

MRS. HENRY COLTON. 

Cherry Pudding* 

Butter lightly slices of stale bread. Cut in small 
pieces and dip into milk. Place in the bottom of the 
pudding-dish a layer of bread. Cover with stoned 
cherries. Fill the dish with alternate layers of bread 
and cherries having bread on top. Bake two hours 
very slowly. Serve with a hard sauce of butter and 
sugar, flavored as desired. 

MRS. H. S. BOARDMAN. 

Pandowdy* 

Take a quart of finely sliced apples, place in a deep 
pie plate, sprinkle with sugar and nutmeg. Make a 
very rich biscuit dough, cover the apples with it, and 
bake until the apples are soft, from one-half to three- 
quarters of an hour. Turn out on a hot plate ; this 
brings the apples on top ; sprinkle with more sugar 
and cover with the sauce. Serve hot. 

Sauce : — Melt a piece of butter the size of an egg, 
add a large tablespoonful of flour, stir until smooth. 
Add one-quarter of a cup of boiled cider, one table- 
spoonful of molasses, and three tablespoonfuls of sugar. 
Mix all together, and add enough boiling water to make 
a sauce the consistency of a very thick custard. 

MISS MARY H. GLEASON. 



70 THE DEWEY COOK BOOK. 

Orange Pudding* 



2 eggs. 

1 teaspoonful butter. 



1 cup sugar. 
% cup rolled crackers. 
1 quart milk. 

Grated rind and juice of one orange, mix and bake. 

MRS. HENRY COLTON. 



Rice Pudding* 



%_ cup rice. 

cup cream. 
Vanilla. 



1 quart milk. 

Butter size of a butternut. 



Put the ingredients together without swelling the 
rice. Bake, very slowly, two hours ; stir often at first. 

MRS. HIRAM CARLETON. 



Short Cake* 



2 cups flour. 

2 dessertspoonfuls lard, worked 
in the flour. 

1 heaping teaspoonful baking- 
powder. 



1 teaspoonful sugar. 
1 small cup sweet milk. 
%, teaspoonful salt. 



MRS. E. P. SMILIE. 



Strawberry Shortcake* 

3 gills flour. 1 gill milk, generous measure. 

1 tablespoonful sugar. 2 heaping tablespoonfuls butter 

1 heaping tablespoonful baking % teaspoonful salt, 
powder. 

Mix the dry ingredients, and put twice through a 
seive. Rub the butter through this mixture ; then wet 
with the milk. Butter a large deep pie plate. Divide 
the dough into two parts, and roll out the size of the 
plate. Lay them in the plate, one on top of the other, 
and bake in a quick oven. Take from the oven and 
tear gently apart ; place the under one on a warm plate, 



HOT PUDDINGS. 



7* 



butter well and cover with slightly crushed and sweet- 
ened strawberries. Put the top on and serve imme- 
diately with whipped cream. 

MRS. F. H. MERRILL. 

Tapioca and Pineapple Pudding* 

One and a half cups of tapioca ; after it is swelled, 
add pineapple (which has been chopped fine and 
sweetened) as much as you can stir into the tapioca. 
Bake from an hour to an hour and a half. Then frost 
with the whites of two eggs, and two tablespoonfuls of 
sugar. Brown slightly. 

MRS. COTTRILL. 

Cottage Pudding* 



1 scant cup sugar. 
1 cup sweet milk. 
1 teaspoonful soda. 



1 egg. 

2 tablespoonfuls melted butter. 
2 cups flour. 

2 teaspoonfuls cream of tartar. 

Beat all together briskly. Bake in a quick oven. 

Sauce : — Beat separately to a froth the yolks and 
whites of two eggs. To the yolks add one cup of 
sugar, the juice of one orange, and lastly the beaten 
whites. To be served immediately. 

Custard Souffle. 

4 eggs. 2 tablespoonfuls butter. 

2 tablespoonfuls flour. 1 cup milk. 

1 cup powdered sugar. 

Cream the butter, add the flour, add boiling milk 
and cook ten minutes, stirring all the while. To this 
mixture add the yolks of the eggs and sugar beaten to- 
gether. When cool add the beaten whites, and bake in 
a buttered dish twenty minutes. Serve with creamy 
sauce. 

MRS. E. P. SMILIE. 



7* 



THE DEWEY COOK BOOK. 



Snow Balls* 

Cream one-half a cup of butter, add one cup of 
sugar gradually, and beat to a cream. Add the whites 
of four eggs, beaten stiff. Mix two teaspoonfuls of 
baking-powder with two cups of flour, add this to the 
sugar and butter, and one-half a cup of milk. Put in 
cups and steam three-quarters of an hour. Roll in 
powdered sugar, and serve. 

MRS. J. H. POLAND. 

Fruit Puffs. 

i egg. % CU P sugar. 

% cup milk. % CU P butter. 

i cup flour. % teaspoonful soda. 

i teaspoonful cream of tartar. [ % cup small fruit. 

Use blueberries, blackberries or cherries. Bake or 
steam in eight cups half an hour. Serve with any 
liquid sauce. 

MRS. E. D. B. 

Wonders. 

Put one egg in a bowl, add a quarter of a teaspoonful 
of salt, when well beaten add flour, a teaspoonful at a 
time, until too stiff to stir. Knead in more, roll as 
thin as paper, cut out in rounds and fry in hot lard. 
Drain on brown paper. Sprinkle with sugar or salt. 
Serve with hot coffee or chocolate, or tor dessert with 
whipped cream. 

MRS. C. H. HEATON. 

Delicate Pudding Sauce* 

One egg and one cup of sugar beaten a long time. 
Thicken one cup of milk with one teaspoonful of flour 



SAUCES. 



73 



and boil. Add a little salt. Just before sending to the 
table, pour milk upon the sugar and egg, beating all the 
while. Flavor to taste. 

MES. J. H. POLAND. 

Hard Pudding; Sauce* 

One-quarter cup of butter, creamed, add slowly one- 
half a cup of powdered sugar, beating well, add slowly 
three tablespoonfuls of cream. Flavor with vanilla. 

MRS. J. H. POLAND. 

Pudding; Sauce* 

Boil one cup of milk, stir into it one tablespoonful of 
corn-starch dissolved in half a cup of cold water. Beat 
one egg and add it with half a cup of cold milk, four 
tablespoonfuls of sugar, and a little salt to the boiling 
milk and boil two or three minutes. Four or five peach 
leaves boiled in the milk flavor the sauce very pleasant- 
ly, or lemon or vanilla may be used. 

MRS. G. W. WILDEE. 

Pudding; Sauce* 

Four large spoonfuls of white sugar, two tablespoon- 
fuls of butter and one tablespoonful of flour, stirred to 
a cream. Beat the white of an egg to a stiff froth and 
add it. Pour in a gill of boiling water stirring it very 
fast. Flavor with wine, lemon or nutmeg. 

MES. R. P. J. BUEGESS. 

Wine Sauce* 

2 cups sugar. I cup butter. 

2 tablespoonfuls wine or brandy, i teaspoonful flour. 

4 tablespoonfuls boiling water. A little nutmeg. 

Beat the sugar and butter to a froth, add slowly the 



74 



THE DEWEY COOK BOOK. 



wine, the nutmeg and the flour. After all are mixed, 
add four tablespoonfuls of water, put it on the stove 
and allow it to come to a boil just before serving. 

MRS. EDWARD DEWEY. 



Creamy Sauce. 

I cup powdered sugar. I % cup cream. 

% cup butter. j i teaspoonful vanilla. 

Beat the butter to a cream, add the sugar, then add 
gradually the cream. When well beaten place in a dish 
of hot water and stir. 

MRS. E. P. SMILIE. 



Wine Sauce* 

I cup powdered sugar. I % cup butter. 

4 tablespoonfuls wine. j 4 tablespoonfuls cream. 

Beat the sugar and butter to a cream, add slowly the 
wine, and the cream. 

MRS. D. S. WHEATLET. 



Lemon Sauce* 



2 cups hot water. 

Grated rind and juice of a lemon. 

3 heaping teaspoonfuls corn- 

starch. 



1 cup sugar. 

1 tablespoonful butter. 



Boil the water and sugar five minutes, add the corn- 
starch, wet in a little cold water, cook eight or ten min- 
utes, add the lemon juice, rind and butter. Stir until 
the butter is melted and serve at once. If the water 
boils away and the sauce becomes too thick, add more 
hot water until thin enough. 



MISS KATE KEMPTON. 



SAUCES. 



75 



Strawberry Sauce. 

Beat the whites of two eggs to a stiff froth, add a cup 
of sugar, and beat again, add a little salt, and half a 
box of strawberries, that have been mashed and pressed 
through a sieve. 

MRS, E. J. G. 



COLD PUDDINGS, FANCY DISHES 
AND ICES. 



A Cold Berry Pudding;, 



i quart raspberries. 
I pint currants. 



I quart whortleberries. 
I quart blackberries. 
I pound sugar. 

Stew all together. Cut a brick shaped loaf of bread 
in thin slices and spread with butter. Cover the bottom 
of the dish, in which your pudding is to be served, with 
the slices of bread, pour over a layer of the boiling fruit, 
alternate the layers until the dish is nearly full and fill 
up with the fruit. Let it stand covered three or four 
hours. Serve with sugar and cream. 

MRS. GEO. W. WILD EE. 

Peach Pudding, 

Put a layer of plain cake in the bottom of a pudding 
dish, then a layer of canned peaches, sprinkled with 
sugar. Then a layer of cake and so on until the dish 
is full, the last layer being of cake. Beat the yolks of 
two eggs with sugar to taste, and add them to the juice 
of the peaches, and pour over the pudding. Bake until 
nicely browned in a slow oven. When almost cold, 
frost with the beaten whites of the two eggs. Serve 
cold with sweetened cream. 

MRS. FRANK SHERBURNE. 



COLD PUDDINGS. 



77 



Pudding a la Macedoine* 

Make a jelly with one half box of gelatine, soaked in 
half a cup full of cold water, and dissolved in half a pint 
of boiling water. Add a cup of sugar, half a cup of 
orange juice, and the juice of three lemons. Harden 
fruits in the jelly, in layers, using figs, dates, bananas, 
walnuts and cherries. Garnish with beaten cream, 
sweetened and flavored. 

MISS. E. M. BAILEY. 

Tapioca Cream* 

Three tablespoonfuls of tapioca soaked over night in 
water. In the morning turn it into one quart of milk, 
add a little salt, half a cup of sugar, white of one egg, 
yolks of two eggs. Cook in double boiler until clear, 
then pour into mould, and frost with the white of the 
egg- 

MRS. K. CHAPMAN. 

Peach Tapioca* 

Soak one cup of tapioca over night in tw T o cups of 
water. In the morning put it into a double boiler ; 
when it boils, add a cup of sugar, and boil until it is 
clear. Cut up a dozen peaches in small pieces and lay 
them in a pudding dish, sprinkle half a cup of sugar 
over them, pour on the tapioca, and bake about fifteen 
minutes. Serve with cream. 

MISS GERTRUDE MEINECKE. 

Cherry Tapioca. 

Soak a small cup of tapioca with a teaspoonful of 
salt, over night. In the morning drain, and add the 
juice of a pint can of cherries. When the tapioca is 



7S 



THE DEWEY COOK BOOK. 



cooked, pour it over the cherries. Serve cold, with 
whipped cream, sweetened. 

MRS. COLTON. 

Prune "Whips. 

One pound of prunes soaked over night ; in the morn- 
ing cook soft, remove the stones and press through a 
colander. Beat stiff the whites of three eggs, add the 
prunes, put in a buttered dish, and bake twenty minutes 
in a moderate oven. Serve cold with whipped cream. 

MRS. C. A. SPARROW. 

Custard Foam* 

i quart milk. Yolks four eggs. 

i heaping tablespoonful corn- 4 tablespoonfuls sugar. 

starch. Flavor as desired. 

A little salt. 

Make a boiled custard of the above ingredients ; when 
sufficiently cooked and boiling hot, turn into a deep dish 
suitable for the table. Have ready, beaten to a froth, 
the whites of four eggs, and four level teaspoonfuls of 
sugar. Pour this over the custard and stir in lightly. 
To be eaten cold. 

MRS. H. J. ANDREWS. 

Charlotte Russe. 

Dissolve one-third of a box of gelatine in a teacupful 
of warm milk. Beat the whites of four eggs to a stiff 
froth, and add three tablespoonfuls of sugar. Stir the 
eggs and sugar into one-half pint of thick sweet cream, 
which has been whipped until light. When the gela- 
tine is dissolved, and about luke warm, stir all together 
and set away to cool. Line a mould with jelly fingers, 
or slices of sponge cake, and pour this mixture into it, 



FANCY DISHES. 



79 



and set in a cool place. Flavor with vanilla or any 
flavor you choose. 

MRS. J. W. CLARK. 

Peach Charlotte* 

Make a rich custard, flavor with almond and cool. 
Cut sponge cake into thin slices. Slice peaches thin 
and sugar them. Arrange alternate layers of the cake 
and peaches, in a pretty glass dish, and pour over the 
whole, the custard. Spread the top with whipped 
cream flavored with almond. Serve cold. 

MISS KATE KEMPTON. 

Coffee Cream, 

t pint cream. j % box gelatine, 

i cup strong coffee. ( I cup sugar. 

Soak the gelatine in the boiling coffee, and add 
the sugar. When thoroughly dissolved set aside to 
cool. Whip the cream until thick. Strain the coffee 
through a linen strainer, pour into the cream and beat 
thoroughly. Wet the moulds in cold water, then pour 
into them the cream. Set in the ice box for three or 
four hours. 

MRS. DELIA A. WATSON. 



I pint of cream. 

1 quart of milk. 

2 squares of chocolate 



Chocolate Whips* 

Yolks of ten eggs. 
Vanilla. 



Heat a pint and a half of the milk in a double boiler. 
Beat the yolks with the sugar, add the half pint of cold 
milk, and pour the hot milk into it, stirring all the time. 
Return to the double boiler and cook until quite thick. 



So 



THE DEWEY COOK BOOK. 



Stir constantly. Melt the chocolate and add it to one- 
half the hot custard. Set both aside to cool. Season 
the cream with a teaspoonful of vanilla, whip to a stiff 
froth. When the custard is cold, fill glasses or cups one- 
third full of the chocolate, one-third of the plain custard, 
and heap the whipped cream on top. 

MRS. HOUGHTON. 

Wine Jelly Whips, 

Pour one quart of wine jelly into very small glasses » 
so that each mould of jelly will not exceed two inches 
in height. When stiff, remove jelly from glasses, 
place on serving dish, and put flavored and sweetened 
whipped cream between and around them. Garnish 
the cream with candied cherries, and small, thin slices 
of candied ginger. 

GEACE M. HOUGHTON. 

Orange Jelly* 

Take four large oranges, grate the rind of two of 
them, use the juice and pulp of the others, and the juice 
and pulp of two lemons. Soak half a box of gelatine 
in half a pint of cold water for ten minutes, then add 
two-thirds of a pint of boiling water. Sweeten to 
taste, add the juice of the fruit and strain into moulds. 

MRS. R. P. J. BURGESS. 

Gder Jelly* 

Half a box of gelatine, one quart of cider. Dissolve 
the gelatine in a little of the cider. Let the remaining 
cider just come to the boiling point, after adding two 
cups of sugar. Pour over the gelatine. Add a tea- 
spoonful of vanilla before putting it into the mould. 

MBS. EDWARD DEWEY. 



FANCY DISHES. 



Si 



Baked Apples. 

Pare and core tart apples, bake in a little water. 
Place in a dish, fill the centres with jelly, and on the 
top of each apple place a meringue. Put apples in a 
moderate oven for six or eight minutes. Serve very 
cold. 

MKS. KATHBRINE CHAPMAN. 

Jellied Apple. 

Fill a quart bowl with thinly sliced apples, in layers, 
with sugar, add half a cup of water, cover with a 
saucer weighted. Bake slowly three hours. Let stand 
until cold. Turn out into a dish, and serve with 
cream. 

Jj. H. J. 

Stewed Figs with Cream. 

Look over and wash some pulled figs. Cover with 
boiling water and cook quickly until the figs are tender. 
Remove the figs and cook the water to a syrup. Add 
the juice of an orange or of half of a lemon. When the 
figs are thoroughly cold, heap them in the center of a 
dish. Garnish with a circle of whipped cream around 
the base. 

MISS E. M. BAILEY. 

Oranges, French Style. 

Six oranges having fine skins. Cut away one-third 
from the end of each orange ; with a spoon remove all 
the pulp. Cut the edges of the hemispheres in small 
Vandykes. Put the skins in cold water until ready to 
serve. Press the juice from the pulp. There should 
be one pint of juice. Add the juice of two lemons and 



82 



THE DEWEY COOK BOOK. 



one cup of sugar. Have ready half a box of gelatine 
(about two tablespoonfuls of granulated gelatine), 
soaked in half a cup of cold water and dissolved in half 
a cup of boiling wacer. Strain the gelatine into the 
orange juice, stir until the sugar is dissolved, and set 
away to become chilled. When ready to serve, arrange 
the orange "shells," fill them with the jelly, cut in 
cubes, decorate with whipped cream and candied 
cherries. This dish is very handsome. Color may be 
given the jell}' by the use of pink gelatine. 

MISS E. M. BAILEY. 

Frozen Pudding. 

Heat one pint of milk, add two tablespoonfuls flour, 
a little salt, the yolks of two eggs beaten smooth, one 
and a half cups of sugar. After it begins to thicken, 
cook fifteen or twenty minutes. Let it cool, add a pint 
of thick cream, a quart of milk and a teaspoonful of 
vanilla. Freeze. When nearly frozen, add one pound 
of candied fruit, which has been cut up and soaked in 
five or six tablespoonfuls of sherry wine. 

MBS. C. H. H EATON. 

Frozen Pudding;. 

3^ pound macaroons, rolled I i pint of cream, whipped. 

fine. ' Sugar and vanilla. 

% pound preserved cherries. | 

Pack in freezer and let stand seven hours, or in winter 
set in snow out doors. 

MRS. HENRY COLTON. 

Frozen Custard. 

Make a custard with one cup of sweet milk, yolks of 
four eggs, one-half a cup of maple syrup. Whip one 



ICES. 



S3 



cup of cream, and add to the custard when cold. 
Freeze. 

MRS. A. W. SLOCUM. 

Coffee Moss* 

Take one-half a cup of strong coffee, yolks of five 
eggs, one small cup of sugar. Cook like custard. When 
cold, add one pint of whipped cream. Pack in a mould 
and "still freeze." 

MRS. W. A. BRIGGS. 
MRS. E. J. G. 

Cafe Mousse* 

Beat well the yolks of three eggs, add half a cup of 
sugar, and half a cup of strong coffee. Put all in a 
double boiler and stir until it is like a custard ; then 
strain and set away to cool. When cold, beat stiff a 
pint of cream, add the beaten whites of the eggs, and 
the coffee mixture. Stir well together, and pack in a 
pail with a tight cover. Put a piece of buttered paper 
between the cover and the pail with the buttered side 
up. Pack with pounded ice, and salt under, around and 
over it, and set in a cool place to freeze four hours. 

mrs.'o'dell. 

Maple Par fait* 

Cook over the fire in a double boiler one cup of 
sweet rich milk, add the yolks of four eggs well beaten, 
and one cup of hot maple syrup ; cool, and add one 
pint of thick cream beaten stiff. Turn the mixture into 
a mould, cover with parafine paper, pack in ice and 
salt, using equal parts of each, and freeze for three 
hours. 

MRS. C. H. BALDWIN. 



8 4 



THE DEWEY COOK BOOK. 



Maple Parfait. 

Beat the yolks of eight eggs until light, add slowly 
one cup of hot maple syrup, cook in a double boiler 
until a coating is formed upon the spoon. Turn the 
mixture into a mould, filling it to overflowing. Press 
the cover down over a piece of wrapping paper a little 
larger than the cover. Pack in ice and salt, let stand 
four hours. 

MISS KATE KF.MPTON. 

MRS. E. J. G. 

Bombe Glace. 

Line a mould with pineapple ice and fill with cream 
which has been beaten stiff, sweetened and flavored 
with vanilla. "Still freeze." Cover mould with 
buttered or parafine paper. Pack in salt and ice for 
two hours. 

MISS GERTRUDE MEIXECKE. 

Ice Cream* 

One quart of milk, one and a half quarts of cream T 
three bananas mashed with the juice of one orange. 
Sweeten to taste and flavor with vanilla. Put the milk 
and cream into the freezer and let them stand until 
cool, then add the fruit. Freeze. 

MRS. L. BART CROSS. 

Ice Cream. 

Scald one and a half quarts of milk. Beat two eggs 
very light, add gradually one cup of sugar and a small 
teaspoonful of corn starch, add these to the scalded 
milk and set to cool. When cool add a pint or a pint. 



ICES. 



85 



and a half of cream and flavor to taste. To make fruit 
ice cream use a dozen peaches put through a potato 
ricer, or five or six bananas treated the same way. 

MISS GEETEUDE MEINKCKE. 

Ice Cream. 



1 cup flour. 
1 cup sugar. 
A pinch salt. 



1 pint milk, scalded 
1 pint cold milk. 
1 pint thick cream. 



Mix the flour with a little of the cold milk, add the 
scalding milk, cook twenty minutes, add a pinch of 
salt. Take from the fire, add the sugar, the milk and 
then strain through a fine strainer, add the cream, 
flavor and freeze. 

MES. E. j. G. 

Pine Apple Ice* 

Boil one quart of water and one and one-third cups 
of sugar, for twenty minutes, add one can of grated 
pineapple and juice of two lemons. Cool, strain and 
freeze, using three parts of ice to one of salt. Color 
pink with fruit coloring. Baking-powder cans are 
good shape used as moulds. In packing mould, line 
it about three-quarters of an inch deep, then fill solid 
with the frozen cream, working quickly to prevent 
thawing. 

MISS GEETEUDE MEINECKE. 

Strawberry Sherbet* 

1 quart berries. 1 1 pint sugar. 

1 lemon. I 1 quart water. 

Mash the berries, add the sugar, and after standing 
until the sugar is dissolved, add the water and lemon 
juice. Press through fine cheese-cloth. Freeze. 
Vary the sugar as the fruit requires. 

MES. INEZ B. MOULTON. 



86 



THE DEWEY COOK BOOK. 



Lemon Sherbet* 

Two small tablespoonfuls of gelatine soaked in a 
little cold water, and dissolved in one and a half pints 
of boiling water. The juice of two large or three 
small lemons, and the rind of one. Three cups of 
sugar and a very small pinch of salt. Add the lemon 
juice to the sugar, then add the gelatine after being 
dissolved in the boiling water, and last the salt. Strain 
into the freezer and freeze. 

MISS KATE KEMPTON. 



CAKE. 



Fruit Cake* 



I pound sugar. 

I pound flour (a little more if 



i pound butter. 
8 eggs. 



needed.) 
i small cup of molasses. 

1 pound currants. 

2 teaspoonfuls cloves. 



2 pounds raisins. 
34 pound citron. 



4 teaspoonfuls cinnamon. 
3 nutmegs. 



i teaspoonful soda. 

This will make two large loaves. 

MRS. EATHERINE C. CHAPMAN. 



Two lbs. of flour, 2 lbs. of sugar, 2 lbs. of butter, 16 
eggs, 4 lbs. of currants, 3 lbs. raisins, lb. citron, 1 
oz. cinnamon, mace, ginger, y 2 oz. of cloves, 2 glasses 
of wine, 2 glasses of brandy, pt. of molasses, 1 tea- 
spoonful of saleratus. 



Fruit Cake. 



MRS. E. P. JEWETT. 



Fruit Cake. 



1% pounds flour. 
1% pounds sugar. 
3 pounds currants. 
% ounce mace. 



% ounce cinnamon 
l% pounds raisins. 
3^ ounce cloves. 



% pound citron. 



1% pounds butter. 
1 dozen eggs. 



% ounce nutmeg. 
)4 pint brandy. 



An old recipe. 



MISS JOSEPHINE WOOD. 



THE DEWEY COOK BOOK. 



Fruit Cake 



i pound raisins. 
^ pound citron. 
% cup molasses, 
i dessertspoonful cloves, 
i dessertspoonful nutmeg. 



I pound currants. 
6 ounces butter (or a good 

cupful). 
6 ounces brown sugar (or two 

good cupfuls). 
6 ounces flour (or two cupfuls). 
2% ounces eggs — five eggs, 
i dessertspoonful cinnamon. 

Bake in a moderate oven for an hour or more, 
makes three pounds. 



This 



MRS. C. H. MORE. 



"Wedding; Cake, 



2.% pounds butter. 
i% pounds currants. 
l% pounds citron. 
2 dozen eggs. 
I gill molasses. 
I ounce mace, 
i % ounces nutmeg. 



2% pounds sugar. 
2.y 2 pounds flour. 
i% pounds figs. 
3 pounds raisins, 
i gill brandy, 
i ounce cloves, 
i ounce extract lemon, 
i % teaspoonfuls soda. 

Bake three and a half to four hours. This makes 
four large loaves. 

Frosting: — Whites of ten eggs, three pounds of 
frosting sugar, and one and a half ounces gum arabic. 

BOSTON WOMAN'S EXCHANGE, (L. H. J.) 

Chocolate Cake. 

Melt two squares of chocolate, add one-half cup of 
sweet milk and the volk of one egg beaten together. 
Boil until it thickens, stirring constantly . Take from 
the fire and add butter the size of a walnut, one cup of 
sugar, one-half a cup of milk, one teaspoonful of soda, 
one teaspoonful of vanilla, the white of one egg and 
two very scant cups of flour. Frost with white frost- 
ing. 

MRS. CHARLES DEWEY. 



CAKE. 89 

Chocolate Cake* 



2 cups sugar. 

cup butter. 

3 eggs. 

34 pound chocolate. 

1 teaspoonful cream of tartar. 



% cup milk. 
1% cups flour. 
% teaspoonful salt. 
% teaspoonful soda. 



Grate the chocolate and take out three tablespoonfuls 
for the frosting. To the chocolate add one-half of the 
sugar. Beat the butter to a cream, add gradually the 
other half of the sugar. Add three tablespoonfuls of 
boiling water to the chocolate and sugar, stir over the 
fire until smooth and glossy, then stir it into the beaten 
sugar and butter. Add the eggs well beaten, the milk 
and the flour, in which the soda, salt and cream of 
tartar have been thoroughly mixed. Bake in a loaf, 
and frost with a chocolate frosting. Flavor with van- 
illa. 

MRS. J. C. HOUGHTON. 



Chocolate Cake* 

1 cup sugar. I % cup butter. 

% cup milk. I Whites four eggs. 

Two cups of flour in which has been sifted a half 
teaspoonful of soda and one teaspoonful of cream of 
tartar. Cream the butter. Add sugar, milk and flour, 
and lastly the beaten whites of the eggs. Flavor with 
vanilla. Bake, and frost with chocolate frosting. 

MES. C. G. DOWNING. 



Chocolate Cake* 



1 cup sugar. 

2 cups flour. 
Whites three eggs. 

1 teaspoonful cream of tartar. 



% cup butter. 

% cup sweet milk. 

% teaspoonful soda 



9o 



THE DEWEY COOK BOOK. 



Bake in layers. 

Filling : — One and a half yolks of eggs, half a cup 
of sugar, one tablespoonful of milk, and one-half cup 
of grated chocolate. 

MES. DELIA A. WATSON. 

Chocolate Cake. 

Half a cup of milk, yolk of one egg, one square of 
Baker's chocolate, cooked like a custard. Cream one 
cup of sugar and one tablespoonful of butter, add the 
custard, one teaspoonful of soda dissolved in half a cup 
of milk, two cups of flour and one teaspoonful of 
vanilla. Bake in a loaf, and use the white of the egg 
for frosting. 

MES. K. C. CHAPMAN . 

Devil's Food. 

i cup brown sugar. 3^ CU P butter. 

3^ cup sweet milk. 2 cups flour. 

3 e g& s (keeping the white of 1 even spoonful soda, 
one for frosting.) 

SECOND PART. 

I cup brown sugar. I 1 cup grated chocolate. 

% cup sweet milk. 

Put on the stove and cook until dissolved, and add to 
the first part while hot. 

MES. H. M. O'DELX. 

Devil Cake* 

Two cups of brown sugar, half a cup of butter, halt 
a cup of sour milk. Two eggs beaten separately, one- 
third of a cake of chocolate stirred in half a cup of boil- 
ing water, one teaspoonful of soda, stirred in the milk, 
two cups and a half of flour and one teaspoonful of 



CAKE. 



9 r 



vanilla. Bake in thin sheets and put together with a 
rilling made by mixing two cups of brown sugar, one- 
half a cup of sweet milk, and butter the size of an egg. 
Boil until it hardens in cold water, stirring all the time, 
add one teaspoonful of vanilla and when cool enough 
put between the layers. 

MRS. A. M. ATKINS. 

Orange Cake* 

Cream one-quarter of a cup of butter, add one cup of 
sugar, two well-beaten eggs, half a cup of milk, and 
one and a half cups of flour in which has been mixed 
one and one-half teaspoonfuls of baking-powder. Bake 
in thin sheets, and put together with a filling made by 
mixing half a cupful of sugar, one tablespoonful of 
flour, one egg, the rind and juice of half an orange and 
one-half tablespoonful of lemon juice. Cook in a 
double boiler ten minutes and spread between the 
sheets. 

MRS. A. M. ATKINS. 

Orange Cake. 



3 eggs ; 

i heaping cup flour. 

1 teaspoonful cream of tartar. 



1 cup sugar. 

2 tablespoonfuls sweet cream. 
% teaspoonful soda. 



Drop with teaspoon and bake. 

Frosting for cake : — One cup of sugar wet with 
five tablespoonfuls of milk. Boil five minutes and 
flavor with orange, stir until like cream and spread on 
cakes. 

MRS. C H. H EATON. 



9 2 



THE DEWEY COOK BOOK. 



Belcher Cake, 



I cup sugar. 
% cup milk. 
1 egg- 

Flavor as vou like. 



i % cup butter. 
2 cups flour. 

2 teaspoonfuls baking powder. 



MRS. HEXKY COLTOX. 



Portland Cake. 



i coffee cup butter. 2 coffee cups sugar. 

4 coffee cups flour. 5 eggs. 

1 pound of raisins. 1 nutmeg. 
1 teaspoonful soda. 

Bake an hour and three-quarters. This cake is fine 
and will keep a long time. 



Eagle Cake. 

1 cup sugar. 1 % cup butter. 

1 cup sour milk. nutmeg. 

2 cups flour. 1 cup chopped raisins. 

1 teaspoonful soda beaten in j 1 teaspoonful cinnamon. 

the sour milk. 
3^ teaspoonful cloven. 



No eggs are required for this cake. 



MBS. C HARLES DEWEY. 



Plain Fruit Cake. 



% cup butter. 
2 cups flour. 
1 teaspoonful cloves. 



1 cup sugar. 
1 cup sour milk. 

1 teaspoonful soda. 

2 teaspoonfuls cinnamon. 

One cup raisins seeded, chopped and floured, added 
the last thing. 



MRS. C. H. BALDWIN, 



Jenny Lind Cake. 



cup butter. 



% cup sweet milk. 
2 eggs. 

1 teaspoonful cream of tartar. 



1 cup sugar. 

2 cups flour. 

% teaspoonful soda. 



CAKE. 



93 



Bake two thirds of this 
rest add : 

r tablespoonful molasses. 
I teaspoonful cinnamon. 
A little nutmeg. 



in two flat tins, and to the 

% cup raisins. 

i teaspoonful cloves. 

MISS MABY BROOKS. 



Cocoanut Cake* 



i cocoanut, grated 

3 eggs, beaten separately 

4 cups flour. 

i teaspoonful soda. 



3 cups white sugar. 
% cup butter. 

1 cup milk. 

2 teaspoonfuls cream of tartar. 

MISS LUCY BRADSHAW. 



Ministers' Cake* 

Six eggs, three cups of sugar, one cup of butter, 
three cups of raised bread dough, spice to your taste, 
raisins, a little soda and a little flour. 

MRS. GEO. W. WILDER. 



Walnut or Butternut Cake. 



3 cups flour. 

3 teaspoonfuls baking powder 
or 2 teaspoonfuls cream 
of tartar and i teaspoon- 
ful of soda 



1 cup milk. 

2 cups sugar. 

3 eggs. 

i small cup of meats, either 
walnut or butternut,brok- 
en up. 
teaspoonful salt. 

Beat the butter and sugar together, beat separately 
the yolks and whites. Put in the nuts after all the 
other ingredients are well mixed. Bake in square pans. 
Frost both cakes, put one above the other. Divide the 
frosting on the top cake into small squares and put the 
whole half kernel of one nut into the middle of each 
square and frost over them. 

MRS. JOHN V. BEOOKS. 



94 



THE DEWEY CCOK BOOK. 



White Nut Cake, 



2 cups sugar. 

1 cup milk. 

2 teaspoonfuls baking-powder. 
Whites of 6 eggs. 



i cup butter. 
3 cups flour. 

lb. English walnut meats, 
broken. 



Flavor with almond. Frost the cake, and place 
whole halves of the nut on the top. For the icing use 
a quarter of a pound of sugar to the white of one egg. 
Beat the white to a froth, add the sugar and beat until 
stiff. 

MISS .JOSEPHIXE WOOD. 



Walnut Cake. 



% cup sugar. 

4a scant cup butter. 



2 cups flour. 



? 4 cup 



milk. 



stiff froth, 
i teaspoon fu! cream of tartar. 



■o teaspoonful soda, 
i coffee cup English walnuts. 



MBS. W. A. BKIGGS. 



Whites five eggs. 



Walnut Cake. 

I 2 cups flour. 



CUJ. 



















milk. 

cream of tartar. 



% cup butter. 
}. 2 teaspoonful soda, 
i large cup chopped walnut 
meats. 



MRS. T. C. PHIXXEY. 



Nut Cake. 



Whites □! four rggs. 
2 cups flour. 
% cup water 



y z cup butter. 
i4i cups sugar. 



heaping teaspoonful baking- 
i cup nut kernels. powder. 

Beat the butter to a cream. Add sugar, water, then 
the flour into which the baking powder has been mixed. 
Stir all together ; to this add half of the beaten whites 
of eggs, then the nuts, then the remainder of the whites 
of eggs. 

3IRS. E. P. SMILIE. 



CAKE. 



95 



Raised Cake* 

\% cups bread sponge. j I cup sugar. 

% cup butter. , t} 3 cups flour. 

2 eggs. j Salt — spices. 

Two-thirds teaspoonful soda dissolved in a little 
milk, one cup raisins, seeded, halved and floured added 
the last thing. Rise one-half or three-quarters of an 
hour. 

G. R. H. 



Delicious Lemon Jelly Cake» 

2 cups sugar. % cup butter. 

1 cup miJk. 3 cups flour. 

3 eggs. i teaspoonful soda. 

2 teaspoonfuls cream of tartar. 

Bake in three or four shallow pans. 

Jelly for Filling. — Grated rind and juice of three 
lemons, one cup of sugar, one egg, a little more than 
half a cup of water, a piece of butter, one tablespoonful 
of flour, or more if needed to thicken. Simmer, then 
spread between the layers. This cake is improved by 
keeping a few days. 

MRS. HENRY UOLTON. 



Snowdrift Cake* 

2 cups sugar. j cup butter 



cup sweet milk. 
Whites five eggs, 
i teaspoonful cream of tartar. 



3 cups flour. 

teaspoonful soda. 



Filling. — Whites of two eggs, two small cups sugar, 
one pound English walnuts. Boiled frosting. 

MRS. L. BART CROSS. 



9 6 



THE DEWEY COOK BOOK. 



Spice Cake* 

Two-thirds of a cup of butter or a little more, a cup 
and a half of sugar, one cup of sweet milk, three cups 
of flour, two eggs, two teaspoonfuls of baking powder, 
or one-half teaspoonful of soda and one teaspoonful of 
cream of tartar, one teaspoonful cinnamon, half tea- 
spoonful of cloves, half teaspoonful of nutmeg, one cup 
of slightly chopped raisins. 



MRS. HENRY COLTON. 



Feather Cake. 



% cups flour, 
cup sugar. 



% cup milk. 
3^ teaspoonful soda. 



2 eggs. 

Butter the size of a large egg. 
% teaspoonful cream of tartar. 
Salt to taste. 



Flavor with lemon or orange. 

BOSTON WOMAN'S EXCHANGE, (L. H. J.) 

Pound Cake* 



I lb. fine granulated sugar. 

% pound butter. 

% teaspoonful cream of tartar. 



i pound sifted flour. 
8 eggs. 

3^ teaspoonful soda. 



Sift the cream of tartar and soda into the flour. Rub 
the butter and sugar together until very light, add the 
yolks of the eggs, spices and a part of the flour. Beat 
the whites of the eggs to a stiff froth, and add the re- 
mainder of the flour, beat thoroughly. Bake in two 
loaves. 



ij^ cups sugar, 
i cup molasses, 
i cup raisins, 
i cup strong coffee, 
i teaspoonful soda. 



Coffee Cake* 



MRS. T. C. PHINNEY. 



i cup butter. 
5 cups flour, 
i cup currants. 



2 eggs. 



CAKE. 



97 



One teaspoonful each of all kinds of spice. Bake in 
two loaves. 



MRS. C. A. SPARROW. 



Caramel Cake* 



i cup sugar. 
% cup milk, 
i teaspoonful soda. 



2 eggs. 
% cup butter. 
2 cups flour. 

% teaspoonful cream of tartar. 

Frosting : — Two cups of sugar, two-thirds cup 
of milk, butter the size of an egg, flavor with vanilla. 
Boil the frosting. 

ST. JOHNSBURY, (MRS. T. J. DEAVITT). 

Pork Cake. 



i pint molasses, 
i pound brown sugar, 
i pound currants. 
}4> teaspoonful soda. 



i lb. salt pork, chopped fine. 
% pint boiling water, poured 

on pork. 
I pound raisins. 
% pound citron. 

All kinds of spices, add flour to make quite stiff. 
Bake slowly. 

MRS. D. S. WHEATLET. 



Tea Cake* 



1 cup sugar. 
\% cups milk. 

2 tablespoonfuls melted butter. 
% teaspoonful soda. 



1 e gg- 

i % cups (pastry) flour. 

i teaspoonful cream of tartar. 

A little nutmeg. 



MRS. M. D. RHINEHART. 



Soft Honey Cake* 

i cup strained honey. | % cup sugar. 

3^ cup butter. 2 eggs. 

i teaspoonful soda. | 2) 2 cups flour. 

Bake in cup tins or patty pans. 

MRS. M. DU B. RHINEHART. 



98 



THE DEWEY COOK BOOK. 



Raspberry Cake* 

Cream one-quarter cup of butter, add one cup of 
sugar, two well-beaten eggs, one half cup of milk, and 
one and a half cups of flour into which one and a half 
teaspoonfuls of baking powder have been well stirred. 
Bake in thin sheets and put together with a filling 
made with the whites of two eggs beaten very stiff (so 
that you can turn the dish over) add sugar to sweeten. 
Crush one pint of raspberries to which add the eggs, 
and beat until very stiff and smooth. Put the filling 
between the layers when ready to serve. 

MRS. A. M. ATKINS. 



White Mountain Cake* 



3 cups flour, 
i cup butter. 
3 eggs. 

i teaspoonful soda. 



2 cups sugar. 

1 cup milk. 

2 teaspoonfuls cream of tartar. 



Cream the butter, add the sugar and cream of tartar, 
mix thoroughly. Beat the whites and yolks separately, 
add them, and when well beaten add the milk and 
flour. When well mixed, add the soda dissolved in a 
little milk. 

woman's exchange, (l. h. J.) 



Election or Republican Cake* 



5 cups (or) a pound of flour. 
3^ cups (or) one pound sugar, 
i cup (or) one-half pound butter 
i cup sweet cream or milk. 
Cinnamon and nutmeg. 



5 eggs. 

% pound raisins. 

1 teaspoonful soda. 

2 teaspoonfuls cream of tartar. 



MISS MARY BROOKS. 



CAKE. 



99 



Plain Fruit Cake* 



i cup sugar, 
i cup sour milk. 

1 teaspoonful soda. 

2 teaspoonfuls cinnamon. 



% cup butter. 
2 cups flour, 
i teaspoonful cloves, 
i cup raisins, seeded and 
chopped. 

MRS- C. H. BALDWIN. 



Snow-Flake Cake* 



\% cups sugar. 

3^ cup sweet milk. 

i teaspoonful cream of tartar 

Whites of five eggs. 

Flavor to taste. 



3^ cup butter. 
2 cups pastry flour. 
% teaspoonful soda 
Juice half a lemon. 



MRS. T. C. PHINNEY. 



White Sponge Cake* 

Whites of ten eggs, tumbler and a half of sugar, one 
tumbler of flour, one teaspoonful of cream of tartar. 
Flavor to taste. 



Sponge Cake* 

Beat the whites of three eggs very stiff, turn them 
over one cup of powdered sugar, and beat ten minutes. 
Beat the yolks until light and creamy, add one tea- 
spoonful of vanilla and stir them into the whites. Mix 
in quickly one cup of sifted pastry flour, with one-half 
teaspoonful of baking-powder, then add two table- 
spoonfuls of boiling water. Turn into a buttered and 
floured tin. Sift powdered sugar over the top, and 
pour on a little cream with a teaspoon, just enough to 
moisten the sugar. Bake about half an hour. Turn 
out on a cake cooler, and when ready to serve, cut 
through the crust only, and tear apart. The moistened 
sugar gives a crust something like macaroons. 

MRS. HIRAM CARI.ETON. 



IOO 



THE DEWEY COOK BOOK. 



Lady Fingers or Sponge Drops* 



% cup sugar. 

% saltspoonful salt. 



4 eggs. 

I scant cup flour. 
Juice and rind of half a lemon. 

Beat the yolks until light, add the sugar, and the 
grated rind of the lemon, which has been mixed with 
the sugar, then the lemon juice, the stiffly beaten whites 
and lastly fold in lightly the flour. Do not beat after 
adding the flour. Bake in lady finger tins, or drop by 
spoonfuls on buttered tin sheets. Sprinkle with 
powdered sugar, and bake in a very slow oven. 

MRS. G. R. H. 

Sponge Cake Lady Fingers* 

One-half a cup of sugar, two-thirds of a cup of flour, 
and a tablespoonful of sweet cream. Bake in lady 
finger tins. 



MRS. J. D. 



Velvet Sponge Cake* 

i cup flour. i i cup sugar, 

1 teaspoonful baking-powder, j i teaspoonful lemon extract. 

2 eggs. I % scant cup boiling water. 

Sift the baking powder with one-half of the flour. 
Beat the eggs very light, add sugar and flavoring, beat 
again thoroughly ; then add the half cup of flour with- 
out the baking-powder; beat very hard, add the flour 
and baking-powder and gradually stir in the boiling 
water. 

MRS. T. A. SHERBURNE. 

Berwick Cake. 

Take six eggs, beat five minutes, add three cups 
sugar, beat three minutes ; add two cups flour, beat two 



CAKE. IOI 

minutes ; add one cup water, beat one minute ; add two 
cups of flour to which has been added two teaspoonfuls 
of baking powder, beat thoroughly and flavor with 
lemon. 

MRS. J. W. CLARK. 

Chocolate Frosting* 



I egg- 

i square melted chocolate. 
I cup confectioner's sugar. 



i tablespoonful milk, 
Vanilla to taste. 



MRS. C H. BALDWIN. 



Soft Frosting* 

To one cup of sugar add one-half cup of water and 
boil until it will harden in cold water. Then pour this 
on the whites of two eggs, which have been beaten 
light, and stir thoroughly. 



MRS. J. W. CLARK. 



COOKIES. 



Ginger Snaps. 

Boil together one pint of confectioners' molasses, one 
cup of butter, and one teaspoonful of soda. When cold, 
add one level teaspoonful of ginger, one teaspoonful of 
cloves, and as much flour as you can roll in. 

MISS M. D. WHITE. 

Ginger Snaps. 

% cup butter and lard mixed, j I cup brown sugar. 

% cup sweet milk. % cup molasses. 

i teaspoonful soda. | % teaspoonful ginger. 

Flour enough to roll thin. 

MISS MABY BEOOKS. 

Ginger Snaps. 

One cup of molasses, one cup of butter, and a table- 
spoonful of ginger boiled ten minutes. Add one tea- 
spoonful of soda, dissolved in a little hot water. Flour 
enough to make a stiff dough, roll very thin and cut in 
odd shaped pieces. 

MES. C. H. BALDWIN. 

Thin Ginger Cookies. 

To one cup of sugar add one cup of butter, two cups 



COOKIES. IO3 

of molasses, one-half a cup of water, two tablespoonfuls 
of ginger, two teaspoonfuls of soda, and six cups of 
flour. 

MRS. A. W. SLOCUM. 

Hard Gingerbread* 

3 eggs. 1 cup sugar. 

% cup butter Ginger to taste. 

1 teaspoonful soda in % cup 2 teaspoonfuls cream of tartar, 
warm water. 

Flour enough to roll out thin. Sift and roll in pul- 
verized sugar and bake in quick oven. This is good for 
cookies by leaving out ginger and adding nutmeg or 
other flavor to taste. 

MRS. J. V. BROOKS. 



New York Gingerbread. 

1 cup sugar. % cup butter. 

l% eggs. % teaspoonful salt. 

i34 teaspoonfuls ginger. 2.% cups flour. 

^ pint milk, half sweet, half 1 teaspoonful soda, 
sour. 

Beat well together the sugar, butter, eggs, and salt. 
Add the balance of the ingredients and bake. 

MRS. EDWARD DEWEY. 



Drop Molasses Cookies. 

% cup sugar. 1 % cup butter. 

1 egg. % cup clear coffee. 

1 cup molasses. 1 I tablespoonful soda. 

7.% cups unsifted flour. | 1 tablespoonful ginger 

MT?S T. TR4T?T 



MRS. L. BART CROSS. 



Jumbles. 

1 cup butter. 2 cups sugar. 

1 cup milk. 3 eggs. 

1 teaspoonful cream of tartar. % teaspoonful soda. 

Flour to roll out. Salt and spice to taste. 

MRS. T. J. DEAVITT. 



THE DEWEY COOK BOOK. 



Jumbles* 

3 cups sugar. 2 eggs. 

1 cup sweet milk. 1 cup butter. 

2 teaspoonfuls soda. 4 teaspoonfuls cream of tartar. 
Flavor with nutmeg or lemon. 

Put the cream of tartar in the milk and mix with just 
flour enough to roll. Before cutting out sift over some 
pulverized sugar, and bake in a quick oven. Always 
good unless too much flour is used. 

MRS. M. DU B. RHINEHART. 



Graham Cookies* 

One cup of brown sugar, halt a cup of butter, half a 
cup of warm water and half a teaspoonful of soda. 
Flour to roll. 



MRS. W A. BRIGGS. 



Cream Cookies* 



2 eggs. 

1 cup butter. 

% teaspoonful soda. 



2 cups sugar. 

1 cup sour cream. 

1 teaspoonful caraway seeds. 



Mix and add flour to make stiff enough to roll. This 
makes forty cookies. 



MRS. EATHERINE CHAPMAN. 



Cream Cookies. 

1% cups thick sour cream. ( \% cups sugar. 

1 egg. 1 teaspoonful salt. 

1 teaspoonful saleratus. I 1 teaspoonful caraway seed. 

Roll quite thin. This will make from forty to fifty 
cookies. 

MRS. J. W. CLARK. 



COOKIES. IO5 



Cocoanut 

1 cup sugar. 
1 egg. 

1 tablespoonful cream of tartar. 

2 heaping cups flour. 
1 cup cocoanut. 



Cookies* 

% cup butter. 
2 tablespoonfuls milk. 
% teaspoonful soda. 
A little salt. 

MRS. J. M. POLAND. 



Hard Honey Cake or Cookies* 

2 cups honey. | 1 cup sugar. 
1 cup butter. I 3 eggs. 

3 teaspoonfuls saleratus. 1 Flour to roll. 

MRS. M. DUB. RHINEHART. 



Drop Cookies* 

2 cups sugar. 2 eggs. 

cup butter. 1 cup sour milk. 

1 teaspoonful soda. 4 cups flour. 

Drop from spoon into the baking-pan, and put three 

or four stoned raisins on top of each. 

MRS. GEO. W. WILDER. 



Cookies* 

1 cup sugar. 1 cup butter. 

1)^ teaspoonfuls cream of tartar. 1 teaspoonful soda. 

2 eggs. Extract of lemon. 

This makes from forty to fifty cookies. 

MISS MARY BROOKS. 



Hermits or Fruit Cookies. 

1 cup molasses. 



2 cups sugar. 
6 figs, chopped fine. 

3 eggs. 

1 nutmeg, grated. 
1 teaspoonful cinnamon. 
1 cup raisins, stoned and 
chopped. 

Dissolve the soda in the milk before adding. Roll a 
quarter of an inch thick. Bake in rather a quick oven. 

MISS M. D. WHITE. 



1 cup English currants. 
3 tablespoonfuls milk. 
1 teaspoonful cloves. 
5 cups flour, well sifted. 
)4 teaspoonful soda. 



io6 



THE DEWEY COOK BOOK. 



Hermits. 



2 eggs. 

i% cups brown sugar. 

3 tablespoonfuls milk. 
% teaspoonful soda. 
Cinnamon and cloves. 

Roll thin like cookies. 



% cup butter. 
I cup currants. 



teaspoonful cream of tartar, 
i teaspoonful nutmeg. 



MISS MARY BROOKS- 



Hermits* 



I cup butter. 

cup milk, 
i heaping teaspoonful cinnamon 
I heaping teaspoonful cloves. 



1 % cups sugar. 

2 eggs. 

i even teaspoonful soda, 
i cup chopped raisins. 

MRS. HENRY COLTON. 



Miracles. 

Four eggs, five tablespoonfuls of sugar, and butter 
the size of an egg. Mix very stiff. Roll the dough 
about a quarter of an inch thick, cut in strands a quar- 
ter of an inch wide and four inches long. Braid loose- 
ly in four strands and fry in hot lard. Dust with sugar. 

Date Cookies* 

i cup sugar. I % cup butter. 

i cup dates, chopped fine. i egg. 

% teaspoonful vanilla. cup milk. 

i teaspoonful soda. J 2 teaspoonfuls cream of tartar. 

Use flour enough to roll without sticking, and bake 
in a quick oven. 

MRS. C. G. DOWNING. 

Coventry Cakes. 

I quart flour. I tablespoonful lard. 

3 tablespoonfuls butter. I teaspoonful salt. 

i% teaspoonfuls baking-powder i% cups sweet milk. 



COOKIES. 



Rub the butter and lard into the flour as lightly and 
quickly as possible, add the salt and baking powder. 
Mix well, moisten with the milk. Roll out on a board 
about half an inch thick, spread with butter and maple 
sugar, roll up, cut off in slices, about half an inch thick, 
put on buttered tins and bake in a quick oven. 

MRS. P. J. BLACKWELL. 

Vanilla Wafers. 

i cup sugar. I % cup butter, 

i egg. 4 tablespoonfuls milk. 

\% teaspoonfuls cream of tartar i % teaspoonful soda, 
i teaspoonful vanilla. 

Roll as thin as possible and bake in a quick oven. 

MRS C. G. DOWNING. 

Nut Cakes* 

Seven ounces of walnut meats pounded fine, and 
seven ounces of brown sugar mixed with one egg, 
using only flour enough to make into small thin cakes 
with the hands. Bake a few minutes. 

MISS LUCY BRADSHAW. 

Almond "Wafers. 

Cream half a cupful of butter, add slowly one cup- 
ful of powdered sugar, and half a cupful of milk, drop 
by drop ; then add two cupfuls of pastry flour, and half 
a teaspoonful of vanilla extract. Spread very thin on 
the bottom of a dripping pan, inverted and buttered, 
mark in squares, sprinkled with blanched almonds 
chopped fine. Bake in a moderate oven about five 
minutes. As soon as baked place pan on back of range, 
and roll wafers into tubular or cornucopia shape while 



> 



io8 



THE DEWEY COOK BOOK. 



warm. For Jersey lilies, omit the chopped almonds, 
roll one end of the cornucopia very tight, the other end 
quite loosely ; bend back the point of the loose end, and 
just before serving fill the open space with whipped 
cream, sweetened and flavored before whipping. 

MISS E. M. BAILEY. 

Calla Lilly Cake* 

2 eggs. i cup sugar. 

*4 cup cold water. ' \% cups flour. 

2 teaspoonfuls baking-powder. I pinch salt. 

Drop a spoonful at a time on tins, and when baked 
roll like a Calla lily, and fill with jelly or whipped cream. 
Very nice. 

MBS. L. BART CROSS. 



PRESERVES. 



Chipped Pears. 

8 pounds pears. I 8 pounds sugar. 

6 lemons. j % lb. crystalized ginger. 

Peel the pears and cut them into small pieces. Chop 
the lemons and ginger. Cook all together two hours. 

MRS. C. A. GALE. 



Chipped Pear. 



8 pounds pears. 

6 lemons. 

i tumbler water. 



8 pounds granulated sugar. 
% pound green ginger. 



Slice the pears and cut into small pieces, scrape and 
cut the ginger into small shavings. Put the pears, 
ginger, sugar and water over a moderate fire, and cook 
about an hour and a half, or until the fruit begins to 
look transparent. Then add the yellow part of two or 
three lemons, shredded in very small pieces, taking care 
not to use any of the white. Cook perhaps a half hour 
longer. Add the juice and pulp of the six lemons and 
cook a few minutes. Then remove from the fire and 
can while hot. 

MRS. J. C. HOUGHTON. 



I IO 



THE DEWEY COOK BOOK. 



Currant Conserve* 

5 pounds currants. I 4 pounds sugar. 

2 pounds raisins. | 2 oranges. 

Stone the raisins, add to the other ingredients, and 
cook until quite thick. Delicious with meats. 



MRS. HIRAM CARLETON. 



Spiced Strawberries* 



7 pounds strawberries. 

1 ounce of cloves. 

1 ounce stick cinnamon. 



5% pounds brown sugar. 
1% pints vinegar. 



Place the berries and spices in alternate layers in a 
deep bowl. Boil the sugar and vinegar three minutes; 
pour this over the fruit while hot. The next day drain 
off the liquor and boil it three minutes, and pour it 
over the berries. The third day boil all together, over 
a slow fire, for half an hour. 

BOSTON WOMAN'S EXCHANGE, (L. H. J.) 

Apple Ginger* 



2 ounces ginger root. 
2 sliced lemons. 



5 pounds sour apples cut in 

small pieces 
5 pounds sugar. 

Make a syrup of the sugar and pour over the apples. 
Boil all together until a clear, rich yellow. 

MRS. HENRY COLTON. 



Orange Marmalade. 

Twelve bitter oranges, two sweet oranges and two 
lemons, weigh altogether, slice very fine, remove and 
save the seeds. To every pound of fruit, add two 
quarts of water, let it stand over night. Boil two 
hours, with the seeds tied in a muslin bag. Then take 



PRESERVES. 



Ill 



out the seeds, and to every pint of liquor add one and 
a quarter pounds of sugar. Boil three-quarters of an 
hour. 

MRS. HENRY COLTON. 

Orange Marmalade* 

S sour, juicy oranges. i 4 lemons. 

8 pounds granulated sugar. ( 8 pints water. 

Wash the oranges and cut into the thinnest possible 
slices, removing the seeds, cutting the slices into tiny 
bits. Put the oranges into the water and let them re- 
main thirty-six hours, then boil steadily in the same 
water for two hours, without the sugar. After adding 
the sugar boil for two hours longer, or until clear. As 
soon as the sugar melts after being added to the fruit, 
add the grated peel of the lemons. Half an hour be- 
fore it has finished boiling add the lemon juice. This 
quantity makes from twelve to fifteen tumblers of mar- 
malade. 

MISS MARY G. DEWEY. 

Tutti-Frutti* 

Pour one pint of good brandy into a stone jar ; into 
this put one pound of sugar, with one pound of straw- 
berries, cover and set away in a cool place, stirring 
each morning until the sugar is dissolved. Add to this 
one pound of sugar with one pound of each kind of fruit 
as it is in season, stirring well each time. Use only one 
pint of brandy for the whole mixture. Apples and pears 
should be cut into small pieces and steamed a little, 
before being added. Other fruit like pineapples, 
plums, and peaches should be pared and cut into small 
pieces. Do not use blackberries, currants or blueber- 



112 



THE DEWEY COOK BOOK. 



ries. A little fresh fruit, with sugar in proportion, can 
be added at any time. When all kinds of fruit have 
been used, put in a kettle and cook until heated through,, 
then put in glass jars. 

MRS. CHARLES DEWEY. 

Boiled Gder Apple Sauce* 

To one peck of sweet apples, pared, cored and cut in 
slices, about one good inch wide, allow one quart of 
boiled cider. Heat the cider to boiling, add the apples 
a few at a time, that the}- may not be broken. Cook 
very slowly, without stirring, until soft. If the cider 
boils away too much, add more. When all of the 
apples are cooked, pour the cider over them ; there 
should be enough to cover the apples. Be careful 
that the apples do not stick to the kettle while cooking. 



PICKLES. 



Pickled Peaches* 

Pare seven pounds of peaches. Dissolve three and 1 
one-half pounds of sugar in one pint of vinegar, add a. 
tablespoonful of cloves, a tablespoonful of allspice and 
two tablespoonfuls of cinnamon. Put in the peaches, 
and boil until you can pierce them through with a wisp.. 
Take out the peaches with care so as to keep them 
whole. Boil the syrup until quite thick, and then pour 
over the peaches. 



MRS. J. M. POLAND. 



Spiced Currants* 



5 pounds currants. 

4 pounds brown sugar. 

i pint vinegar. 



2 tablespoonfuls cinnamon. 
1 3^2 tablespoonfuls cloves. 



Boil two hours or until quite thick. 



MRS. D. S. WHEATLEY. 



Sweet Cucumber Pickles* 

Take fully ripe cucumbers, pare them, cut length- 
wise, and take out the seeds. Put them into a weak 
brine over night. In the morning drain, boil until 
tender, in a weak solution of vinegar and water, drain, 
again, and put into jars. Turn over them a hot syrup,, 



THE DEWEY COOK BOOK. 



-made as follows : — Allow to each pound of fruit half a 
pound of sugar ; and one pint of vinegar to each four 
pounds of fruit. Boil the vinegar and sugar a few 
minutes, then add mace, cinnamon, and cloves to taste. 
L,et it boil a few minutes and remove the scum. This 
rule is equally good for green tomatoes, canteloupe, 
peaches, and other fruit. 

MRS. HARRY COLTON. 

Sweet Pickled Tomatoes* 

One peck of green tomatoes and six large onions ; 
slice, and strew over them a cup of salt. Let them re- 
main over night ; drain off. Then take 

4 quarts vinegar. i 2 pounds brown sugar. 

2 tablespoonfuls allspice. pound white mustard seed. 

2 tablespoonfuls cloves. I 2 tablespoonfuls ginger. 

2 tablespoonfuls cinnamon. 2 tablespoonfuls mustard. 

1 teaspoonful cayenne pepper. 

Boil fifteen minutes, or twenty minutes at the most. 
Add four or five red peppers, and a little horseradish. 

MISS J. M. HOUGHTON. 

Tomato Belle. 

Peel seven pounds ripe tomatoes, add three pounds 
of sugar, and a pint of vinegar. Boil all together for 
three hours. 

MRS. HEXRI COLTON. 

Sweet Pickled Tomatoes* 

One peck of green tomatoes cut up in small pieces, 
let them stand over night, with one cup of salt mixed 
with them. In the morning strain off the water, put in 
a. kettle and add one quart of onions (cut medium fine) 
three green peppers cut fine, one cauliflower picked 



PICKLES. 



into small pieces, two cups of sugar, six tablespoonfuls 
of cloves, cinnamon and allspice (use unground spice 
and put into small bags), add white pepper to suit the 
taste, and enough vinegar to barely cover. Cook 
slowly for one hour. 

MRS. C. H. BALDWIN. 

Cucumber Pickles* 



200 small cucumbers. 
1 ounce cloves. 

1 gallon vinegar, or enough to 
cover. 



1 ounce cinnamon. 

1 ounce allspice. 

2 ounces mustard seed. 



Put the cucumbers in a jar and alternate in layers 
with eight green peppers, cut into strips, eight table- 
spoonfuls of salt and half an ounce of alum. Boil the 
vinegar and spices together and pour over the cucum- 
bers. Use whole spices. With good vinegar they will 
keep two years. One-quarter of a teaspoonful of cay- 
enne pepper, put in a bag, can be substituted tor the 
green peppers. 

MRS. M. DU B. RHINEHART. 

Tomato Pickles* 

Gather full grown green tomatoes ; pare them very 
thin, make a strong ginger tea, into which drop your 
fruit, scald well and remove. For each two pounds of 
tomatoes take one pound of sugar, and one pint of good 
vinegar, make a syrup and drop in the tomatoes. Let 
them cook until perfectly clear. Add cinnamon, mace 
and white ginger. 

MRS. E. P. JEWETT. 

Tomato Catsup. 

Cut up half a bushel of tomatoes, boil until cooked 
enough to strain through a sieve, then add -one pint of 



n6 



THE DEWEY COOK BOOK. 



vinegar, one cup of sugar, half a cup of salt, a teaspoon- 
ful of mustard, a pinch of cayenne, two tablespoonfuls. 
of allspice, two tablespoonfuls of cinnamon, and two 
tablespoonfuls of cloves. Boil until thick. 

MRS. J. M. POLAND. 

Tomato Catsup. 

Cut the tomatoes into small pieces, and stew until 
they can be strained through a sieve ; then to each five 
quarts of pulp, add three and a third wine glassfuls of 
salt, three and a third tumblerfuls of vinegar, one and 
a quarter teaspoonfuls of allspice, one and a quarter tea- 
spoonfuls of cloves, one teaspoonful of cayenne, two and 
a half teaspoonfuls of mustard, two and a half teaspoon- 
fuls of ginger, and five or six onions cut fine and boiled 
until soft. Proportions for one quart of pulp are : — 
Two-thirds of a wine glassful of salt, two-thirds of a 
tumblerful of vinegar, one-half a teaspoonful each of 
mustard and ginger, one-quarter teaspoonful each of all- 
spice and cloves, a little less of cayenne pepper and one 
large onion. 

MRS. EDWARD DEWEY. 

Tomato Catsup* 

i gallon stewed tomatoes. I 4 tablespoonfuls salt. 

4 tablespoonfuls pepper. | 3 tablespoonfuls mustard. 

Simmer slowly in sharp vinegar for four hours. Then 
strain and bottle. 

MRS. T. J. DEAVITT. 

Relish. 

ROASTED PEPPERS FOR IMMEDIATE USE. 

Roast on dull coals, six green bell peppers, turning- 
until black all over, remove from the fire with a fork 



PICKLES. 



II 7 



driven firmly through the core. Scrape off the black 
and remove the core and seeds, handling with a fork or 
spoon. Cut in strips or pieces, wash in cold water, and 
place in a brine made of a quart of cold water to two 
heaping tablespoonfuls of salt. Let stand over night. 
In the morning throw off the brine, and cover with cold 
vinegar. In five or six hours they will be ready for use. 

MRS. J. A. DE BOER. 

A Pickle for Meats* 

For every one hundred pounds of fresh meat use five 
pounds of coarse salt, one ounce saltpetre, three pounds 
of sugar and one pint of molasses. Dissolve all togeth- 
er. When cool add water enough to cover the meat. 
Shake the barrel frequently to keep the brine sweet. 

MISS M. D. WHITE. 



FOR THE CHAFING DISH. 



"Small cheer and a great welcome 
makes a merry feast." 

Comedy of Errors , iiii, I. 

Oyster Pan Roast. 

i dozen large oysters. I tablespoonful butter. 

% pint oyster juice. 2 slices toast. 

Salt and pepper. 

Put the butter in the chafing dish; as it creams add 
oysters and juice : season with salt and pepper. Cover 
and cook two minutes. Serve on hot toast moistened, 
with juice. 

MISS CLARA ADAMS. 

Oysters a la Dttxelles. 

Melt one tablespoonful of butter, add two tablespoon- 
fuls of chopped mushroons. Cook two minutes, then 
add one teaspoonful of flour and a pint of oysters : cook 
until the edges curl. Add a few drops of onion juice, 
a little cayenne, half a tablespoonful each, of lemon 
juice and salt, and the beaten yolk of an egg. Cook 
until it thickens, then serve on toasted crackers. 

MISS CLARA ADAMS. 



FOR THE CHAFING DISH. 



Creamed Chicken* 



2 cups cold chicken, cut into 

small pieces, 
i cup milk or cream, 
i heaping tablespoonful flour. 



1 cup chicken stock. 

2 tablespoonfuls butter. 
Salt and pepper. 



Cook the butter and flour together in the chafing 
dish, add the stock and milk and stir until smooth. 
Put in the chicken, salt and pepper and cook three- 
minutes longer. 



MISS CLARA ADAMS. 



Scrambled Eggs and Tomatoes, 

Cook half a can of tomatoes with half a teaspoonful 
of sugar for ten minutes. Put two tablespoonfuls of 
butter into the chafing dish with one slice of onion, and 
cook three minutes. Remove the onion and add the 
tomatoes, when hot add six slightly beaten eggs, half a 
teaspoonful of salt, and a little pepper ; cook until it 
thickens. Fresh tomatoes can be used, but should be 
cooked longer in the butter. 



MISS CLARA M. ADAMS. 



Barbecued Ham, 



I tablespoonful butter. 

i tablespoonful tomato catsup. 

i slice ham. 



2 teaspoonful made mustard, 
tablespoonful sherry. 



Put all but the ham in the chafing dish. When at 
steaming point add the ham. Cook both sides about 
two minutes. 



MRS. MORRIS F. ATKINS. 



Anchovy Canapes, 

2 hard boiled eggs. i Stale bread. 

I tablespoonful butter. | Anchovy paste. 



1 20 



THE DEWEY COOK BOOK. 



Cut the bread into strips six inches long, half an inch 
wide and a quarter of an inch thick. Fry the bread in 
clarified butter until a golden brown. When cool cover 
with the anchovy paste. Chop the eggs fine, separat- 
ing the whites from the yolks. Put a layer of egg, 
then a layer of paste, making a mound of whites and 
yolks. 

MRS. MORRIS F. ATKINS. 

Pineapple Toast* 

Preserved pineapple, (canned). Stale sponge cake. 
A wineglassful sherry. A lump of butter. 

A sprinkle of sugar. 

Drain the syrup from the pineapple, trim pieces to 
nice shape and size. Cut as many pieces of cake as of 
pineapple and trim. Melt the butter and put in the 
cake, and fry to a light brown. Drain the cake and 
leave until cold, then arrange on a fancy dish, alternat- 
ing with pineapple. Mix the syrup and sherry, pour 
over and serve. 

MRS. MORRIS F. ATKINS. 

Tomato Omelet* 

3 e g& s - 2 tablespoonfuls milk. 

1 tablespoonful butter. 1 teaspoonful onion juice. 

% taaspoonful salt. 1 tomato. 

34 teaspoonful pepper. Dash of cayenne. 

Beat eggs and milk together slightly, season with 
salt and pepper, add very solid pieces of tomato cut in 
dice, add the onion juice. Put the butter in a chafing 
dish and when hot add the above mixture. Hold dish 
-above the flame, scrape the bottom of the dish to keep 
.from burning, season with cayenne and serve. 

MRS. MORRIS F. ATKINS. 



FOR THE CHAFING DISH. 



121 



Clams Epicurean, 



12 small hard clams. 

i tablespoonful sherry. 

i teaspoonful Worcestershire 



I teaspoonful butter. 
6 Boston crackers. 
Cayenne. 



Put the butter in a chafing dish with a dash of cay- 
enne, melt, add the clams. Simmer five minutes. Add 
sherry and Worcestershire sauce, and serve on toasted, 
buttered crackers. 

MRS. MORRIS F. ATKINS- 

Scotch Woodcock* 



i tablespoonful butter. 

i cup milk (hot). 

I tablespoonful anchovy paste. 



i tablespoonful flour. 
6 hard boiled eggs. 



Make a sauce with the butter, flour and milk. Chop 
the eggs in a soup plate, with a silver knife, add paste, 
then eggs to the sauce. Serve on toast. 

MRS. MORRIS F. ATKINS. 



Cheese Fondue, 



I tablespoonful butter, 
i cup fine bread crumbs. 
I saltspoonful dry mustard. 
Dash of cayenne. 



1 cup milk. 

2 cups grated cheese. 
2 beaten eggs. 



Put the butter in a cutlet dish, when melted, add the 
cup of milk, bread crumbs, cheese, salt, mustard and 
cayenne, stir constantly. Before serving add the well- 
beaten eggs. 

MRS. MORRIS F. ATKINS. 



BEVERAGES. 



Coffee. 



Scald the coffee-pot, into it put twice as many level 
tablespoonfuls of ground coffee as there are cups to be 
served. Add the white of an egg (the white of one 
egg will clear six tablespoonfuls of coffee) . Allow 
one tablespoonful of cold water for each cup, mix 
thoroughly ; add required cups of boiling water, and 
boil five minutes. Then pour a quarter of a cup of 
cold water down the spout of the coffee-pot to clear it 
of any grounds, stir in one tablespoonful of fresh coffee, 
and set the pot where it will keep hot, without simmer- 
ing, for ten minutes longer. Be sure the spout of the 
coffee-pot is kept tightly closed all the time. 



Tea should be made from boiling, not boiled water. 
Scald the tea-pot, which should be of earthen ware, 
allow one teaspoonful of tea to each cup to be made. 
Pour on it the boiling water and let it stand five 
minutes. 



Tea. 



German Chocolate. 



2 squares chocolate. 

2 tablespoonfuls cornstarch. 



1 egg. 



i pint hot water. 
I pint milk. 
% cup sugar. 



BEVERAGES. 



I2 3 



Add the chocolate to the hot milk and water before 
they boil ; add the sugar and stir frequently. Dissolve 
the cornstarch in a half-cup of the cold milk and when 
the chocolate boils add and let it boil up again. Break 
the egg in a large bowl, add one-half a cup of water, 
beat thoroughly until it all froths, add one tablespoonful 
of vanilla, and pour the chocolate over this the last 
thing. 

MRS. J. C. HOUGHTON. 

Fruit Punch* 

1 dozen lemons. 5 pounds sugar. 

2 quarts water. 1 can grated pineapple. 
1 can sliced pineapple. % lb- candied cherries. 
1 dozen oranges. 

Strain the juice of the lemons into a bowl, add the 
juice of the can of grated pineapple (rejecting the 
pulp), the juice of the can of sliced pineapple, the 
sugar and the water. Peel the oranges, cut them into 
thin slices of any shape desired. When the sugar is 
dissolved, add the sliced oranges, sliced pineapple, and 
the cherries, to the prepared juice. This makes one 
gallon. If color is desired, add one quart strawberry 
juice. The amount of sugar can be varied according 
to taste. 

MRS. JOHN MILLER. 

Tea Punch* 

Two heaping teaspoonfuls best English Breakfast 
tea, to one quart of boiling water. Steep over night, 
strain, add the juice of three lemons and one-half pound 
of powdered sugar. Strain again through fine cloth. 
Serve with cracked ice. 

MISS MARY G. DEWEY. 



124 



THE DEWEY COOK BOOK. 



Wine Whey, 

Three tablespoonfuls of milk ; when at boiling point 
add one tablespoonful of hot wine ; strain and sweeten 
to taste. Nice for invalids. 

S. L. 

Blackberry Cordial. 

i quart blackberry juice. I I teaspoonful doves, 

i pound loaf sugar. i teaspoonful nutmeg, 

i glass brandy. i teaspoonful cinnamon. 

Boil all, except brandy, together twenty minutes, 
strain and add the brandy. It is more palatable with- 
out the spices. 

MBS. HEXRY COLTON. 

Raspberry Shrub* 

To three quarts of berries, put one quart of vinegar, 
and let it stand over night. Then strain, and to each 
pint of juice add one pound of sugar. Boil together 
from twenty minutes to half an hour, skim it clear, 
strain, and when cool add a small wineglassful of 
French brandy, to each pint of the shrub. 

MRS. C. H. BALDWIN. 



CANDY. 



Plain Fondant. 

£ Take two and a half pounds of granulated sugar, two 
cups of cold water, and a scant half teaspoonful of 
cream of tartar. Boil all together, without stirring, 
until when tried in cold water a soft ball can be made 
with the fingers. When boiling, if the sugar adheres 
to the kettle, wash it down with the hand (first dipped 
in cold water.) When done, let the fondant cool until 
you can hold your finger in it, then stir until it is white 
and creamy and can be kneaded into a firm ball. Put 
it into a covered dish and let it stand a few days before 
using. 

MRS. C. H. BALDWIN. 

Maple Fondant. 

Make same as plain fondant, except the sugar used 
should be half maple and half granulated. 

MES. C. H. BALDWIN. 

Coffee Fondant. 

Pour one and a half cups of cold water over a quar- 
ter of a cup of ground coffee, allow it to remain on the 
fire until it reaches the boiling point, then strain through 



126 



THE DEWEY CCOK BOOK. 



cheese cloth and add two and one-half pounds of granu- 
lated sugar and a scant half teaspoonful of cream of 
tartar, then proceed as with the plain fondant. From 
the foregoing recipes a great many different kinds of 
candy can be made, by using nuts, fruits and different 
flavorings. 

MBS. C. H. BALDWIN. 

Peanut Candy. 

Chop fine one pint of peanuts and salt slightly. 
Melt one pound of sugar, add the nuts and turn onto a 
sheet of buttered tin and roll with a rolling-pin until 
thin, then crease. 

MBS. BOBEBT WILKINSON." 

Smith College Fudge* 

2 cups brown sugar. I [ cup milk. 

i tablespoon ml butter. | i cup walnut meats. 

Melt the sugar, milk and butter together, then let the 
syrup boil half an hour, or until it "hairs." Remove 
from the stove, add the walnut meats, stir violently 
until it begins to stiffen. Pour into shallow buttered 
pans, andrnark in squares. 



i cup molasses, 
i tablespoonlul vinegar 
Butter size of a walnut. 



Molasses Candy. 

'e syrup. 



cup white sugar. 



Boil all together until brittle when dropped in water, 
Pull when cool enough to handle. 

MES. H. M. O'DELL. 

Molasses Candy. 

i cup molasses. f Butter size of an egg. 

i cup sugar. | Hickory nut meats. 



CANDY. I27 

Boil hard twenty to. thirty minutes, or until it hard- 
ens in cold water. Just before taking from the fire stir 
in as many hickory nut meats, chopped fine, as it will 
hold. For pulling use the same ingredients, with the 
addition of half a teaspoonful of soda just before taking 
from the fire. Take up when it begins to harden in 
cold water. 

MISS G. M. HOUGHTON. 

Maple Sugar Candy. 



2 pint bowls maple sugar. 
1 pint bowl white sugar. 
1 pint bowl water. 



2 or 3 tablespoonfuls whipped 
cream. 

1 large coffeecup butternuts. 



Place the kettle with the sugar and water in it on the 
back of the stove, until the sugar is thoroughly dis- 
solved, then draw forward and boil until the "soft ball" 
stage is reached (being careful never to stir the 
sugar after it commences to boil) , remove to a cool 
dry place, until nearly cold .before stirring. When 
partly grained, add whipped cream, turn into tins and 
set in a cold place to harden. 



MRS. H. W. KEMPTON. 



Chocolate Caramels. 



1 cup molasses. 

1 cup grated chocolate. 

% cup butter. 



1 cup sugar. 
1 cup milk. 
Vanilla to taste. 



Boil until it will harden in cold water, then turn into 
shallow pans to cool. When nearly cool cut into 
squares. 



MPS. ROBERT* WILKINSON. 



Chocolate Caramels. 

One and three-quarter cups of sugar, a quarter of a 



128 



THE DEWEY COOK BOOK. 



cup of molasses, butter the size of a walnut, and two 
squares of chocolate. Boil all together twenty-five or 
thirty minutes, then add one teaspoonful of vanilla, 
beat hard for two minutes, then pour into buttered tins. 
When nearly cool cut into squares. 

MRS. C. G. DOWNING. 

Butternut Candy* 

Two cups of maple sugar and half a cup of cream. 
Boil until it threads, stir in a cup of nuts, take from the 
fire, and pour into buttered pans. When nearly cool 
cut into squares. 

MBS. C A. GALE. 

Butter Scotch* 

Two large cups of brown sugar, half a cup of butter 
and half a cup of water. Cook until it snaps or strings 
when dropped from the spoon. Pour thin on buttered 
tins, and when nearly cold score in squares. 

MISS G. M. HOUGHTON. 

Pop Corn Balls. 

1 cup molasses. | 1% cups sugar. 

2 tablespoonfuls vinegar. I cup butter. 
8 quarts popped corn. 

MISS MARY BROOKS. 

Turkish Sweets* 

1 pound figs. I % pound walnuts. 

1 pound dates. j % pound filberts. 

Chop all together, knead on a board which is well 
sprinkled with confectioners' sugar. Roll out, cut into 
small pieces and roll again in the sugar. 

MISS CLARA M. ADAMS. 



SUGGESTIONS. 



"For all green vegetables use soft water, salted and 
freshly boiling. Cook rapidly until soft. The time 
will depend upon the age or the freshness of the vege- 
tables. 

"With green peas, shelled beans, green corn, aspara- 
gus, celery and spinach use as little water as possible, 
and let it boil away, leaving just enough to moisten, 
and thus save all the desirable soluble matter that may 
have been drawn out. Cook cabbage and cauliflower 
uncovered, in a large kettle of rapidly boiling water, 
salted and with a teaspoonful of soda in it ; onions, 
scald and change the water twice. All other vegetables 
cook in water enough to cover, and drain it off after 
cooking. Green summer squash, cabbage and other 
watery vegetables should be pressed in a cloth or strain- 
er and well dried. 

"Many people who attempt to cook are apt to forget 
that there is a wide distinction between 'boiled water' 
and 'boiling water,' and that the freshness is lost by 
boiling, so that the sooner the water is used after it has 
reached the boiling point the more satisfactory the 
cooking will be. If water stands after boiling, it 
looses its vitality and cannot be used with good results. 



i 3 o 



THE DEWEY COOK BOOK. 



That is why tea and coffee are so frequently flat and 
lifeless, without sparkle or flavor ; not because the 
leaves and berries are not good, but because they are 
improperly made with 'boiled water' instead of freshly 
boiling water." 

s. J. WHITE. 



Here is a list of meats and their relishes : 
"Roast pork and roast goose, apple sauce; roast 
beef, grated horseradish ; roast veal, tomato or mush- 
roon sauce; roast mutton, currant jelly; lamb, mint 
sauce ; boiled chicken, bread sauce ; roast turkey, cran- 
berry sauce ; boiled turkey, oyster sauce ; venison or 
wild duck, black currant jelly; broiled fresh mackerel, 
stewed gooseberries ; broiled shad, boiled rice and 
salad ; fresh salmon, green peas, cream sauce." 



Melons should be chilled before serving. 



Cantaloupe should be served in halves. Select the 
small ones. Scrape out the seeds, drain, and serve with 
a couple of spoonfuls of cracked ice in each half. 



Watermelons should never be served in slices, but 
'should be scooped out in an appetizing pink mass. By 
scooping the melon there is no rind to slip about one's 
plate. The melon can be scooped out either before or 
after placing on the table. 



Grapes should be dipped in ice water two or three 
times and drained quite dry before serving. It is better 
to wash them over night if designed for breakfast. 



SUGGESTIONS. 



To ensure a perfect salad, the vegetables should be 
fresh and dry. The celery and lettuce crisp, and the 
meat or fish not moist. 



To prevent a meringue from falling when taken from 
the oven : First, do not have too hot an oven. This is 
the chief trouble. Second, beat the eggs to a stiff dry 
froth, gradually beat in the powdered sugar (a large 
tablespoonful for each white of an egg), then put the 
meringue on the pie or pudding when they are partially 
cooled, and bake in a moderate oven for eighteen or 
twenty minutes. 



The colder eggs are the more quickly they will froth. 

The vinegar left over from pickled onions or walnuts 
is excellent for flavoring stews and hashes. 



A spoonful of vinegar added to the water in which 
meat or fowls are boiled, makes them tender. 



Boiled fish is improved by adding a cup of good 
cider vinegar to the water in which it is boiled. 



t^ 1 tj^ 1 1^ 1 tS^ 1 t^ 1 e^ 1 t^ 1 t^ 1 1^ 1 <^ tZ^ t^ 1 tS^ t^ 1 1^ 1 

5 INSURE IN THE £ 

% 
% 
% 

I EIRE INSURANCE COMPANY. £ 



Vermont Mutual 



% CAPITAL, ASSESSMENTS, * 

% $4,050,968.00. FOUR PER CENT. % 



^ AN AGENT IN EVERY TOWN. V 

^ FRED E. SMITH, President, J. T. SABIN, Secretary, ^ 

j| W. T. DEWEY, Treasurer. ^ 

f^**^* 



ADAMS 
HOTEL 



& After being newly furnished 



jjj and completely refitted is 
jjj now open to the public. J> 



m 

MONTPELIER , if! 

opposite Federal Brag $ 



F. L ADAMS, 

and court House '$ proprietor. 

D. 5. WnEdTLET, 

31 STATE STREET, MONTPELIER, VERMO NT 

— dealer in— 

DRY GOODS, LADIES' AND MISSES' GAPES AND JACKETS 
velvets, Dress Linings and Trimmings, Tea Gowns, Hosiery 



i 



•Jhy. \Ayf \Jl'yf *Ar \Asf \A'sr \A'/r V^Vr V^'v V*Vr xA* vA* 



..ESTABLISHED 1780... 



WALTER BAKER & CO S 

Premium No. 1 



CHOCOLATE 




TRADE-MARK. 



Absolutely Pure.... 
and of Uniform Quality, 

For CAKE, 

ICE CREAM, 
FROSTING, ETC. 



German.,.. 
Sweet Chocolate 



Good to Mat and Good to Drink. 

Palatable, Nutritious, and Healthful. 

Be sure that you get the genuine 
article, bearing our Trade-Mark. 



WALTER BAKER & CO. Limited, 

DORCHESTER, MASS. 




(DAVALLIA bullata.) 

For the Window, Drawing Room, or 
suspended from the Chandelier over 
Dining Table or use in Fern Dish-jS^^ 

This little beauty is an importation from Japan, direct to us, and is 
certainly the finest addition to the fernery yet introduced. It comes in 
dormant condition and is a most satisfactory' house plant, needing- little 
care and sure to live and thrive. After watering- they start into life, and 
in a short time are covered with a mass of beautiful green fronds. 
It will Surprise and delight You. They should be allowed to dry up in 
November and rest until January or February, and may then be started 
by watering as before. When growing they should be watered two or 
three times a week. They may also be cut in halves and used in a fern 
dish. Our first shipment will arrive from Japan January 1, when all ord- 
ers will be promptly filled. Price, each 75 cents; two for $1.25. 

Fall Catalog Bulbs and Plants now ready. Send for copj-. Spring 

affiK&JS&gSSSi. J"»cs Vichs sons, Rodiesiei>,N.v. 



JOHONNOTTS 

AND 

HALL 




Furniture 



OF 

ALL 

KINDS. 



89 MAIN ST., MONTPELIER. VT. 



TAPLIN & CO., 




#§# 



oods 

Agent for Butterick Patterns. 




I "CORNER STORE/ 



MONTPELIER, VT. 



America's Representative Range 





Rich in Appearance* 
Complete in Every Detail of Construction ; 

with a record of 

3J0 LOAVES OF BREAD 

baked in 

6 HOURS 28 MINUTES, 

using only 

18 1-2 lbs. of COAL. 

Recommended bv Leading Cooks and Cooking-School Teachers. 

ror sale b V pech BROTHERS, 60 Main St., Montpeiier, Vt. 




GOLD MEDAL FLOUR 



NEVER FAILS 

EVERY POUND 
GUARANTEED. 

Your grocer may say other flours just as good. 

Don't Relieve it. 

Demand GOLD 3«jr 



3f or Xatest 5t$le.... 



Ifrbotograpbe 



...GO TO. 



Corse, - ~ la> 



§s© Dermpnt. 
--IF YOU ARE SICK-- 

C* BLAKELY, Druggist will supply you with reliable 
Remedies to relieve your sufferings. 

HOUSEKEEPERS and GOOD COOKS will do well to bear in 
mind that I sell the best Cream Tartar and Flavoring 
Extracts anywhere 10 be found. The Prices are Right. 

The Plaee is at G. BLtRKELY'S Elegant Pharmacy, 

No. 5 STATE STREET. 




'LP RELlftBLi 



ocoooo 



SHOJE STORE, 
CHAS, H„ SHIPHAN,' dealer ,n 



9 

m ALL DESCi^IFTlIOfSSo 

too Main St., » * Montpelier, Vt. 

MRS. J. M. BOND, 

'ashionable T^illinery. 

Imported Pattern Hats and all the Leading Styles of 
New York and Boston* Fancy Goods and Em- 
broidery Materials in all the New Designs. 

127 No. flain Street. = - BARRE, VERMONT. 



F. PL (orry's HarRet. 

PHONE I2I-3. 

FISH. OYSTERS, FRUITS AND VEGETABLES. 

All kinds of fish in their season, cut and delivered in a first-class man- 
ner, and at prices as low as the lowest. During the oyster season we 
receive Providence River's fresh morning- and evening. 

A choice line of Fruit of the best quality always to be found at our 
market. 

We make a specialty of Early Vegetables of all kinds and carry a com- 
plete line throughout the season. 
Berries of all kinds in large or small quantities. 

We deliver goods in a prompt and careful 
— manner to any part of the city. 



Good washing 




Is qiztte as necessary as 
Croocl CooJzzrrg 

GIVE US A TRIAL. 

Montpeiier steam Laundry. 



BROOKS & DEMING, 

Doors, Sash and Glass, 

HARD AT ARE, 
PAJJNTS, CORDAGE, 

Agents Harrison's Town 66 MAIN STREET, 

and Country Paint. MONTPELIER, VT. 



KNITTED 




Table 
Padding 



Best thing ever used. 
Easily Washed. 
Durable. Economical. 
Saves Linen and Pre- 
vents Noise. 



Sold Iby Dealers. 

Sample for 2c. Stamp. 

KNITTED^ 
MATTRESS 

PADS 

Keep Beds Clean and 
Sweet. Save Labor 
and Money. Easily 
Washed. Durable J* 
and Healthful. 
Sold by Dealers. 
Sample for 2c. Stamp. 



Booklet describing our Table Padding-, Mattress Pads, and 
Mattresses, FKEE. 




KNITTED MATTRESS CO., 

Dept. C, CANTON JUNCTION, MASS. 



The peppy 

Pictures. 

For the Home, 
The Sunday School, a 
The Day School, 

THE PICTURE ON OPPOSITE PAGE 
IS ONE OF THEM. 

No orders lor less than 25 Pictures. 

1200 subjects from which to choose. 

All on paper. 

Send two 2 cent stamps for 24 page illustrated catalog con- 
taining six full size pictures. 

MENTION THIS BOOK. 

ADDRESS, 

The Perry Pictures company, 

MALDEN, MASS. 

TREMONT TEMPLE 76 FIFTH AVENUE, 

BOSTON. NEW YORK. 

m 



each 



r 



THE CHRIST. — Hoffman. 



We are Headquarters for the 



^IPerv^ {pictures** 



WLe also bave a complete line of /IDounts, 
BlnMng paper anMPbotograpb Supplies. 

Dtews of tbe Cttp arto lDicimt\>„., 

CAPITAL ELECTRIC CO., 

15 MAIN STREET. 



^ High Class t 
^ Millinery 

HOLMES BLOCK. 



TF in need of SUITS or GAR- f 
* MENTS* do not fail to visit j 
the largest Cloak and Suit House 
j in Central Vermont*** 



TEMPLE, McCUEN CO* 




m 
m 



iShckney* Poors| 




FOUNDED I8!5. 



The Best 



flustard 



AND 



Spices 

are the most economical to use. 



ft 
Hi 
to 
to 
to 
to 



PURE. 



* Mustards and Spices 



are unequalled for 

PURITY, QUALITY, 
AND STRENGTH. 

Ask your grocer for them and see that the 
NAME 

STICKNEY & POOR 

is on eacn package. 




to 
to 
to 
to 
Or 
to 
to 
to 
to 
0/ 
to 
to 



A, t NILES S CO, A, t NILES & CO. 



5>rv (3oobe 
ani> Carpets 

BRUSSELS AND WILTON 
RUGS, ALL SIZES 

These are very Choice Goods and must 
be seen to be appreciated* The Colors 
and Patterns same as Oriental Goods* 



A. E. NILES & CO., 

24 State Street, MONTPELIER, VT. 

.^a ^ ^ ^ • js> j» -ja • ■ ^ ^ • ^ 'Ja ^ • ^s* ■ *h 

I B. M. SHEPARD 1 
I COMPANY. § 

I ....Sbcee! 

L 21 STATE STREET, \Jf 
3? MONTPELIER, VT... W 



Zvy ©steopatb^ 



3Dt\ £. J6. BeemaU ie a gra&uate of tbe 
American Scbool unoer tbe f: tinker of tbe 

Science. 64 State Street. 

Ipfoone, 178=4. flfcontpeUer, Dt. 

ALBERT TUTTEE, President. LEVI H.'BIXBY, Cashier. 

857 

The Montpelier National Bank, 

MONTPEL1ER, - VERMONT. 



DIRECTORS: 

ALBERT TUTTEE, GEO. W. SCOTT, H. S. EOOMIS, 

D. D. RANEETT, J. W. BROCK. 



Capital, - - - $150,000.00 
Surplus and Profits, - 121,715.00 
United States Bonds, (Par) 262,100.00 



Receive accounts of Banks, Corporations and Firms, and will be pleased 
to meet or correspond with those who contemplate making- changes or 
opening- new accounts. 

n\o t±j>\ ±\f\\j/y Fy^Rien. 

^Kaw— — MANUFACTURER OF — 



Seal Jackets, Riding Four $ RE ^? A ^'.Mr 
Coats and Fancy Fiuirs.,, f 

C@roer State ao4 /^&5n? ^fts. ^©NTFELliSR 



.m_. t.JNG AND 

REDYEING 

A SPECIALTY. 




€base $ SanDorn, Importers, Boston. 



I Do Not Compete 



with unscrupulous ideal- 

ers in 
flavoring 
Extracts. 

I use the purest oils and 
extracts for medical fla- 
vors and exactly the same 
material in making- fla- 
voring- extracts for cook- 
ing purposes. 

If your results in cook- 
ing have been unsatisfac- 
tory, why not try some of 
SLADE'S 4 . 

Vanilla, Lemon, 

Orange, Rose, or 

Almond 

EXTRACTS 

I sell them in bulk so that 
it is not necessary to buy 
a large quantity until you 
see how nice they are." If 
you will give them a trial 
I am sure of your extract 
trade forever after. 




HARRY A. SLADE, Pharmacist, No. 10 State St., Montpelier. 

i 



GOOD COOKING 

REQUIRES GOOD MATERIAL. 



Bridal Veil Flour 



Always makes Good Bread and when the Bread is 
Just Right the meal passes pleasantly* 

MARVIN & SHERBURNE^ Grocers and Crockery Dealers 

40 and 42 MATN ST. MONT PELIER , VERMONT. 



H Solution 
Solved 

Harmony in the Kitchen by using 
CHEMICALLY PURE Cream of 
Tartar and Bi-Carbonate of Soda* 
These can be found at the Pharmacy 

O f &^ ufa ufa t$ t^ 1 1?^ tS^ 1 vfc «^ «^ «^ 

Wl. E. Gerrttl & Co. 



TERRILL'S EXTRACT VANILLA. 



ONCE TRIED, ALWAYS TRIED. 



™ PEOPLE NOW REALIZE THAT >|f 
•J^ A DOLLAR SPENT AT THE... \J| 

4 grand UNION TEA CO., $ 

Gives them in return the highest value it) 

•J- for their money, They appreciate the W 

•J- fact that we place on sale not only the \if 

2J BEST GRADE of 4 ^ ^ jfc jfc vl/ 

jji TEA, COfFEE AMD BAKING POWMR, Etc., % 

But that they are always FRESH and ^ 
(f\ CLEAN. This they believe merits (jj 
/|\ their Patronage and give us a liberal y|| 
0fl portion. J> J> J> & J> J- <$> J> yfo 
jfL 29 Main Street, Montpelier, Vermont. \jj 

• «tgte>" <3te- jEte" - ^fey <jS3sy <j3»»- <@f- fito*- ftt^ jlB^- 

Stiver Xeaf ^ 
Jflour* ^ 

Tie (Suaranteeb absolutely pure ant) 
tbere is not its superior in quality for all 
purposes. 

....USE NO OTHER.... 

mi first Class Groceries Sell tt. 



First National Bank, 

MONTPELIER, VT. 

Capital, - - - $200,000. 
Surplus and Profits, - 19,200. 

President, . . . CHARLES DEWEY 
Vice President, . . . FRED E. SMITH 
Cashier, . . . . . A.G.EATON 

DRAFTS ISSUED ON FOREIGN COUNTRIES. 

It is all well 
Enough to... 

Learn to Cook Nice Things 
which you will get from the Re- 
cipes in this Book, but you want 
to Eat MOSTLY, Bread, Crack- 
ers and Confectionary that come 
from 

C. H. CROSS & SON, 



101 main ST., MONTPELIER, VERMONT. 



MONTPELIER SAVINGS BANK 
AND TRUST COMPANY. 



INCORPORATED A. D. 1870. 

Transacts a General Banking Business,***.* 
Executes Individual and Corporate Trusts* 
PAYS INTEREST ON DEPOSITS. 

JAMES W. BROCK, President, L. BART CROSS, Vice-President, 
ALBERT W. FERRIN, Treasurer. 

]I)ou (Set £be flDost Cbange SSacfc at 
tbe <Ittt3ett0' 2)rug anb Supply Co* 

DRUGS AND PATENT MEDICINES* 

REG. OUR REG. OUR 

PRICE PRICE PRICE PRICE 

Bath Spong-e, 25c 15c Florida Water, 50c 40c 

Toilet Soap, 3 cakes, 15c 10c Brush Brooms, 25c 15c 

Tooth Powder, 25c 20c Cloth Brushes, 25c 15c 

Allen's Foot Ease, 25c 20c Sh'ving Mug,Soap & Brush, 35c 25c 

Tooth Brushes, 25c 15c Hand Brushes, 10c 05c 

Dewitt's Toilet Cream, 25c 15c Nail Brushes, 25c 20c 

Robinson's Tooth Wash, 30c 20c Cleaning- Sponge, 25c 15c 

Violet Water, 35c 25c Talcum Powder, 10c 

Dr. Mack's Herb and Tonic Bitters, 25c 

CITIZENS' DRUG AND SUPPLY CO* t 

108 Main St , Near Argus Office, E. E. BLAKELV, Manager- 

Capital Savings sank and Trust Co., 

MONTPELIER, VT. 

capital, $!00,ooo.oo. Deposits Join ist, \m, $642,429.19. 

Deposits made on or before the 5th daj' of the month draw interest from 
the first. A General Banking Business Transacted. Safety Deposit 
Boxes to rent, 50 cents a mouth or $5.00 a year. 

T. J. Deavitt, Alex Cochran, Albert Johonnott, 

President. Vice-Presidents. 
Frank N. Smith, Treasurer. 

TRUSTEES: — 

T. J. Deavitt, Albert Johonnott, H. N. Taplin, A. J. Sibley, 
Geo. I,. Blanchard, Montpelier, 
Alex Cochran, Groton, and Geo. F. Sibley, No. Montpelier. 



"LIFE INSURANCE shall find favor in your eyes and shine with a bright- 
er light than ever,— the protection of labor, the g-uardians of the destitute, 
the riches of the poor, the anchor of the anxious and the luxury of the 
rich." 




NET ASSETS SEPT. I, 1899, $16,000,000.00 

'IResults are what every in- 
vestor bestres, anb the treat- 
ment of its policy, bolbers by 
^belRattonalXife^make very 
Interesting reabing. 

SHALL WE SEND YOU OUR LITERATURE > 

Address any Agency or the Home Office. 



National Lite insurance Co., 

MONTPELIER, VERMONT. 




3YRUP o TAR 

A GREAT REMEDY, because we can warrant it. On every package 
you find the words, "No Cure, No Pay/' What does it mean ? It 
simply means that if a 50-cent bottle oi Greene's Warranted Syrup 
of Tar does not cure your cough or cold, that your druggist will refund 
vou your money. This is the agreement we have with all druggists. 

*ny Druggist can get Greene's Warranted Syrup of Tar for you of his wholesaler if you ii:sist 



